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