This recipe offers a delightful twist on classic barbecue chicken, featuring a tangy and flavorful Asian-inspired marinade.
Combine the soy sauce, brown sugar, curry powder, red pepper flakes, juice of one lime, and minced garlic in a large ziploc bag.
Ensure the bag is sealed tightly to prevent leaks and allow the marinade to coat the chicken evenly.
Add the chicken thighs to the bag, seal, and refrigerate for at least 4 hours or overnight.
Turn the bag occasionally to ensure the chicken marinates evenly.
Preheat the grill to medium-high heat.
Clean and oil the grill grates to prevent sticking.
Remove the chicken from the marinade and place the marinade in a small saucepan.
Discard any excess marinade that has been in contact with raw chicken.
Bring the marinade to a boil and cook for 1 minute to create a glaze.
Boiling the marinade ensures it is safe to use as a glaze.
Grill the chicken for about 20 minutes, turning and basting with the cooked marinade frequently, until fully cooked.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F.
Garnish the grilled chicken with lime wedges and chopped green onion before serving.
Serve immediately for the best flavor and presentation.
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