Grilled Curry Chicken

The marinade:

1. In a glass container or a ziplock bag, combine soy sauce, lime juice, garlic, ginger, and curry powder. Whisk the mixture together.
2. Add the chicken breasts and stir to coat. Cover and refrigerate for 1-2 hours, turning the chicken occasionally.

Chicken and sauce:

1. Preheat the barbecue to high heat and then turn it down to medium-high. Brush the grates with oil (I use avocado oil).
2. Remove the chicken from the marinade. Reserve the marinade. Cook the chicken on the grill until it is just done, about 4-5 minutes per side. The internal temperature should be 165 degrees F.
3. Once the chicken is done, remove it from the grill and let it rest until the sauce is done.
4. Pour the reserved marinade into a medium saucepan. Transfer 2 tablespoons of the chicken broth to a small bowl. Add the cornstarch and stir to combine. Add the cornstarch mixture to the marinade. Add the remaining chicken broth.
5. Bring the sauce to a boil, then reduce to a lively simmer, until the sauce coats a spoon, whisking frequently, about 10 to 12 minutes. Stick an instant read thermometer into the sauce. Because the marinade contains raw chicken juices, it should reach 165 degrees F to ensure that it’s safe to eat.
6. Cut the chicken across the grain. Serve on a bed of rice. Spoon the sauce over the chicken and garnish with a little chopped cilantro or parsley. There will be extra sauce. Drizzle it over the rice, if desired.