Asian BBQ Chicken & Rice
There are so many recipes out there for teriyaki chicken bowls. I love the twist in this with the curry powder and crushed red pepper. It makes it a little spicy with the sweet. My daughter just had a baby and I took this over for her kids (under 10). They all loved it and ate it up. I was a little surprised because of the spice, but it’s subtle and they loved it. Great with broccoli or other veggies.
- 3/4 cup brown sugar
- 3/4 cup soy sauce
- 3 Tablespoons lime juice
- 1-1/2 teaspoon crushed red pepper (or less)
- 3/4 teaspoon curry powder
- 4 teaspoons garlic
- 4 boneless, skinless chicken breasts
Rice – Make according to desire
This needs to marinade for about 4 hours before cooking. Mix all ingredients, except chicken, in a bowl and whisk together. Put the chicken pieces in a large plastic zip bag. Pour the sauce over. Marinade for 4 hours, turning occasionally to get all pieces covered.
Grill chicken as desired until done. I like to brush the marinade while cooking. Use the rest of the marinade as a sauce with rice. It is important that you bring the marinade to a boil before adding a bit of brown sugar and using cornstarch to thicken. You may need to add more liquid if needed. I sometimes use Sprite for this.
