Grilled Asian Style Marinated Chicken {The Main Attraction}

This past Memorial Day weekend, we fired up the grill for this quick and yummy Grilled Asian Style Marinated Chicken, and you might say it was the main attraction.  I am so excited to be grilling this year.  Most of our grilling season last year was spent in the hospital with my husband.   I am so very happy to say that this summer is not the case.  My husband is continuing to improve, and is well on his way to a full recovery.  

I have made this recipe several times in the oven with pork medallions as well as with chicken thighs, and they were delicious, but I must say the grill is my favorite.    

Grilled Asian Style Marinated Chicken
Recipe Adapted from: Saveur

1 1⁄4 cups light brown sugar
1 cup soy sauce
1 tbsp. Asian sesame oil
1⁄4 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
2" piece peeled fresh ginger,
finely chopped
12 chicken thighs or chicken breast (or 6 thighs and 6 breast)
3 scallions, thinly sliced

Whisk together brown sugar, soy sauce, sesame oil, chile flakes, garlic, ginger, and 1⁄4 cup water in a large bowl and pour in a 2 gallon resealable bag; add the chicken and toss to coat; lay flat on a sheet pan.. Marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat. Heat grill for 3 to 5 minutes.  Place chicken, meat sides down, on grill over medium heat. Cover grill; cook 15 to 20 minutes. Turn chicken. Cover grill.  Meanwhile, heat the marinade in a 2-qt. saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy, about 20 minutes. Using tongs, flip chicken and cook, basting with the reduced marinade, until the chicken is browned, glazed, and tender, 15–20 minutes. Transfer  to a platter and garnish with scallions.

Note;  This recipe is great with any pork or beef substitutes.