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

  1. 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.

  2. 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.

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