Ingredients
¼cupdark brown sugar,plus 2 tbsp
¼cupsoy sauce,plus 2 tbsp
3tbsplime juice,fresh
1½tbspvegetable oil
½tspAsian sesame oil
¾tspgaram masala
3garlic cloves,minced
1½tspginger,fresh grated
½tspcayenne pepper
8chicken thighs,boneless
2scallions,light and dark green parts only, thinly sliced
Preparation
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, then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure the chicken is evenly coated with the marinade.
Place the bag in the refrigerator in a bowl in case of leakage, then let marinate for 3 to 4 hours.
Preheat grill to high heat. Grease the grill.
Place the chicken on the grill, then cover and cook for 3 to 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.
Serve and enjoy!
