Asian-style BBQ Chicken (Gluten-Free)

This Asian-style barbeque chicken makes a great summer treat. Barbecue chicken is a perennial summer favorite around these parts, and this recipe delivers barbecue chicken with a decidedly Asian flare.

Ingredients: 

• 1-2 pounds chicken thighs and drumsticks, skinless
• ⅓ cup dark brown sugar, packed
• ⅓ cup gluten-free soy sauce
• 3 tablespoons fresh lime juice
• 1½ tablespoons vegetable oil
• 1 tablespoon Sriracha hot sauce
• ½ teaspoon sesame oil
• ¾ teaspoon Garam Masala (or curry powder)
• 1 teaspoon fresh grated ginger
• 4 cloves garlic, minced
• 3 scallions light and dark green parts only, thinly sliced

Celiac.com Sponsor (A12):
Garam Masala Spices

• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom
• ¾ teaspoon ground black pepper
• ¾ teaspoon ground cinnamon
• ⅓ teaspoon ground cloves
• ⅓ teaspoon ground nutmeg

Seal in a jar and use as needed.

Instructions:
In a medium bowl, mix together all of the ingredients except for the chicken and scallions.

Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs.

Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.

Heat grill to high heat.

Grease the grill lightly, and place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done.

Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.