Asian BBQ Chicken & Rice
This Asian BBQ chicken is a simple, family-friendly dinner with a sweet-savory sauce and just a hint of warmth from curry and red pepper. It’s easy to prep ahead and works beautifully served over rice with broccoli or other vegetables.
Asian BBQ Chicken and Rice
Tender marinated chicken grilled and finished with a sweet Asian-style BBQ sauce, served over rice for an easy and flavorful meal.
Ingredients
- 3/4 cup brown sugar
- 3/4 cup soy sauce
- 3 Tablespoons lime juice
- 1-1/2 teaspoon crushed red pepper or to taste
- 3/4 teaspoon curry powder
- 4 teaspoons minced garlic
- 4 boneless, skinless chicken breasts
Rice - Make according to desire
For Serving
- cooked rice as desired
- steamed broccoli or vegetables optional
Instructions
Instructions
- In a medium bowl, whisk together brown sugar, soy sauce, lime juice, crushed red pepper flakes, curry powder, and garlic.Place chicken breasts in a large zip-top bag or shallow dish. Pour marinade over chicken, turning to coat evenly.Refrigerate and marinate for at least 4 hours, turning occasionally if possible.Preheat grill to medium heat. Remove chicken from marinade, reserving marinade.Grill chicken until cooked through, brushing occasionally with marinade.Pour remaining marinade into a small saucepan. Bring to a boil, then reduce heat and simmer until slightly thickened. Add a small amount of water if needed.Serve grilled chicken over rice and drizzle with thickened sauce. Add vegetables if desired.
Notes
- For a milder flavor, reduce or omit the crushed red pepper flakes.Chicken can be baked instead of grilled if preferred. Bake at 375°F until fully cooked, brushing with marinade halfway through.Always bring the reserved marinade to a full boil before using it as a sauce.This recipe works well for meal prep and reheats nicely over rice or vegetables.
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