Asian BBQ Chicken

Boneless skinless thighs, broiled instead of grilled.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup  plus 2 tablespoons dark brown sugar, packed
• 1⁄4 cup  plus 2 tablespoons soy sauce
• 3  tablespoons fresh lime juice, from 2-3 limes
• 1 1⁄2 tablespoons  vegetable oil
• 1⁄2 teaspoon  sesame oil
• 3⁄4 teaspoon garam masala (substitute curry powder if you can't find it)
• 3  garlic cloves, minced
• 1 1⁄2 teaspoons  fresh grated ginger
• 1⁄2 teaspoon cayenne pepper (use less if you don't like heat)
• 8  boneless skinless chicken thighs
• 2  scallions, light and dark green parts only thinly sliced

Directions

1. In a medium bowl, mix together all of the ingredients except for the chicken and scallions. Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.
2. Preheat grill to high heat.
3. Grease the grill. (Lightly dip a wad of paper towels in vegetable oil; then, using tongs, carefully rub the towels over the grates several times until glossy and coated.) Place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.