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1\/4 C packed brown sugar<\/span><\/p>\n 1\/4 C soy sauce<\/span><\/p>\n 2 T lime juice (about 1 lime)<\/span><\/p>\n 1\/4 t cayenne pepper<\/span><\/p>\n 1\/4 t curry powder<\/span><\/p>\n 3-4 garlic cloves, minced<\/span><\/p>\n 1 t grated fresh ginger <\/span><\/p>\n 8 boneless, skinless chicken thighs<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00c2\u00a0 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…<\/p>\n