Thai Chicken Barbecue
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Low sodium soy sauce||1⁄2 Cup (8 tbs)|
|Lime juice||2 Tablespoon|
|Garlic||6 Clove (30 gm), minced|
|Crushed red pepper||1 Teaspoon|
|Curry powder||3⁄4 Teaspoon|
|Broiler fryer||6 Pound, cut up and skinned|
Combine first 6 ingredients in an extra-large zip-top heavy-duty plastic bag; add chicken.
Seal bag, and marinate in refrigerator at least 4 hours, turning occasionally.
Remove chicken from marinade, reserving marinade.
Transfer marinade to a small saucepan; bring to a boil.
Reduce heat, and simmer 3 minutes.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place chicken on rack, and cook 20 to 25 minutes or until chicken is done, turning and basting frequently with marinade.
Transfer to a large serving platter.
Garnish with green onion fans, if desired.