Asian BBQ Chicken Marinade
If you can image that a rooster from India and a roasting hen from Japan had a love child. This Asian BBQ Chicken Marinade would be that live child. It’s a perfect blend of the curry from India and the Teriyaki umami from Japan and the very most important attribute is that it’s easy to make.
The more time you can allow the chicken to marinate is the key for any protein to really take on its marinades flavor. I have tried this recipe with chicken breasts, chicken wings (a delight) and thighs. I find thighs to be a little less expensive in the mega-marts and they stay juicer through the grilling process. However, this marinade makes any part of the bird a fantastic flavor treat!
- 1/4 cup + 2 tablespoons dark brown sugar
- 1/4 cup + 2 tablespoons soy sauce
- 4 tablespoons fresh lime juice
- 1/2 teaspoon sesame oil
- 3/4 teaspoon garam masala
- 4 garlic cloves, minced
- 1 1/2 teaspoon fresh grated ginger
- 1/2 teaspoon cayenne pepper
- 2 scallions, thinly sliced
- 8 skinless, boneless chicken thighs
- In a blender combine all the above ingredients other than the chicken by pulsing 5-7 times, or until smooth.
- Place the chicken thighs into a 1 gallon zip-lock type bag, and pour the marinade over the chicken thighs. Remove the air and seal.
- Place in the refrigerator and allow to marinate at least 1 hour and no more than 24 hours.
- Preheat your grill to a high heat cooking method.
- Prepare your grill by greasing it with tongs and paper towels dipped in olive oil.
- Grill the chicken; cover and allow it to cook for at least 5-7 minutes on each side, or until it has developed a nice brown color and the juices run clear. Transfer the chicken to a serving platter and serve.