1/4 C packed brown sugar

1/4 C soy sauce

2 T lime juice (about 1 lime)

1/4 t cayenne pepper

1/4 t curry powder

3-4 garlic cloves, minced

1 t grated fresh ginger

8 boneless, skinless chicken thighs

 

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Refrigerate for a minimum of 4 hours, but overnight is best. Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.