Asian Barbecued Chicken
Serve with roasted asparagus

Serves 4

1/4 cup packed brown sugar
1/4 cup reduced sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon curry powder
3 garlic cloves, minced
8 (6-ounce) chicken thighs, skinned
Cooking spray
Lime wedges (optional)
Green onions (optional)

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Per Serving: 280 Calories; 8g Fat (25.4% calories from fat); 2g Saturated Fat; 39g Protein; 11g Carbohydrate; trace Dietary Fiber; 161mg Cholesterol; 776mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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