Tender Asian-Glazed Pork Tenderloin with Brown Rice and Veggies

Combine soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal the bag by hand and use your fingers to thoroughly mix all the ingredients, ensuring the sugar dissolves completely.

Place the chicken thighs inside the marinade mixture and remove any air pockets by squeezing the bag firmly. Seal the bag again, then refrigerate for 4 hours or overnight to allow the flavors to penetrate the meat.

Preheat your outdoor grill to medium-low heat; lightly brush the grill grates with oil to prevent sticking.

Take the chicken thighs out of the marinade and pour off any excess mixture into a small saucepan. Bring the remaining marinade to a rolling boil for approximately 1 minute, which helps sanitize it and remove any impurities.

Grill the chicken thighs until they reach an internal temperature of 165 degrees Fahrenheit, indicating they are no longer pink in the middle. During this time, baste the chicken generously with the sterilized marinade, repeating as necessary to achieve a nice grill mark.