Asian BBQ Chicken

• 14 cup plus 2 tablespoons dark brown sugar, packed
• 14 cup plus 2 tablespoons soy sauce
• 3 tablespoons fresh lime juice, from 2-3 limes
• 1 12 tablespoons vegetable oil
• 12 teaspoon sesame oil
• 34 teaspoon garam masala (substitute curry powder if you can't find it)
• 3 garlic cloves, minced
• 1 12 teaspoons fresh grated ginger
• 12 teaspoon cayenne pepper (use less if you don't like heat)
• 8 boneless skinless chicken thighs
• 2 scallions, light and dark green parts only thinly sliced

1. In a medium bowl, mix together all of the ingredients except for the chicken and scallions.
2. Set 1/4 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.
3. 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.
4. Preheat grill to high heat.
5. Grease the grill.
6. (Lightly dip a wad of paper towels in vegetable oil; then, using tongs, carefully rub the towels over the grates several times until glossy and coated.)
7. Place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done.
8. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.

brown sugar, soy sauce, lime juice, vegetable oil, sesame oil, garam masala, garlic, ginger, cayenne pepper, chicken thighs, scallions

Taken from www.food.com/recipe/asian-bbq-chicken-523859 (may not work)