- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons curry powder
- 4 skinless boneless chicken breast halves
- 1 small onion, sliced
- 1 cup canned low-salt chicken broth
- Nonstick vegetable oil spray
- Whisk first 5 ingredients to blend in 8 x 8 x 2-inch glass baking dish. Add chicken and onion. Cover and let marinate at room temperature 1 hour or refrigerate up to 3 hours, turning chicken occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade. Strain marinade into medium saucepan; add broth. Boil until sauce coats spoon, about 14 minutes.
- Meanwhile, spray chicken with vegetable oil spray. Grill or broil until just cooked through, about 4 minutes per side. Transfer to platter.
- Spoon sauce over chicken and serve.