Grilled Curry Chicken Thighs

We received a Price Chopper/Market 32 summer recipe collections and this recipe sounded so good we had to make it.  Not everyone in the family likes chicken thighs, but I found these delicious.  This does require a couple hours of marinating, so plan accordingly. We served this with rice and a side salad. 

Ingredients

3 garlic cloves minced 

1/2 small red onion, chopped

1 cup canned unsweetened coconut milk

1/2 cup packed brown sugar 

2 tablespoons curry powder

2 tablespoons less sodium soy sauce

1/2 tablespoon fresh lime juice 

8 Boneless skinless chicken thighs about 4 oz. Each

Fresh chopped cilantro,  sliced red onion and/or lime wedges for garnish

Directions

In a medium bowl,  whisk garlic,onion, milk, sugar, curry powder, soy sauce and lime juice. Makes 2 cups.

Place chicken in large zip top plastic bag; pour garlic mixture over chicken. Seal bag, pressing out excess air.  Refrigerate at least 2 hours or up to overnight.

Grill over medium high heat. Remove chicken from marinade; discard marinade. Plae on hot grill rack, cover and cook 10 minutes or until internal temperature reaches 165, turning once.

Serve with garnishes.