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Sticky Grilled Chicken

Nagi
Sticky, savoury and sweet, this is the marinade I use for grilled chicken that I know is a guaranteed hit with everyone, kids and adults! It tastes like a country-style rub, and it's finger licking' good.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinate 1 day
Total Time 1 day 20 minutes
Course bbq members, Main Course
Cuisine American
Servings 5
Calories 297 kcal

Ingredients
  

  • 700g/ 1.4lb  chicken thighs skinless boneless (Note 1)

MARINADE / GLAZE (NOTE 2 FOR SUBS):

  • 1/2 cup   ketchup
  • 1/3 cup   brown sugar packed
  • 1/4 cup   soy sauce all purpose or light (NOT dark)
  • 2  tbsp  apple cider vinegar
  • 2 tbsp   olive oil
  • 4 tsp   Worcestershire Sauce
  • 4  garlic cloves minced

Instructions
 

  • Mix Marinade in a large bowl.
  • Scoop out 1/2 cup and reserve for basting ("Glaze").
  • Add chicken, turn to coat. Marinade overnight (minimum 3 hours, up to 48 hours, or freeze).

GRILL:

  • Brush BBQ with vegetable or canola oil, then preheat to medium.
  • Pick up chicken, allowing excess Marinade to drip off.
  • Place on BBQ, cook 4 minutes until nicely caramelised.
  • Turn chicken, then brush generously with Glaze. Cook 4 minutes.
  • Flip, brush with more Glaze, flip again and brush with Glaze.
  • Remove chicken onto plate, cover loosely with foil.
  • Rest 3 minutes before serving, sprinkled with parsley if using. Pictured in post with Macaroni Salad!

STOVE/OVEN:

  • Stove - follow up steps in a non stick pan, heated to medium high with 1 tbsp oil (cook in batches if needed).
  • Oven - use this recipe: Sticky Baked Chicken

Notes

1. Chicken - this marinade is best with boneless thigh because it caramelises perfectly in the time it takes for the chicken to cook. Bone-in chicken pieces take longer to cook by which time the marinade gets quite dark! Breast also works great - pound to even thickness, then about 3 minutes on each side. Finish by basting lots!
2. Marinade / Glaze - plenty of sub options here, this is a really flexible recipe:
  • Ketchup - Aussie tomato sauce, BBQ sauce or other similar sauces
  • Brown Sugar- white sugar, or 2 tbsp honey, maple syrup, or any other sweet thing in similar liquid form
  • Soy Sauce - light or all purpose soy sauce, don't use dark it will be too intense. Fish sauce would also work but reduce to 1 tbsp.
  • Apple Cider Vinegar - sub with any clear(ish) plain vinegars eg plain white vinegar, white wine vinegar, rice vinegar, champagne vinegar etc.
  • Worcestershire sauce - add 1/4 tsp black pepper then add an extra dash of all the other ingredients. A sprinkle of onion and/or garlic powder on the chicken before coating in sauce would also help.
  • Add ins - dash if your favourite hot sauce wouldn't go astray! Pinch of herbs (mixed, oregano, thyme), cayenne pepper for heat, sprinkle of paprika for warmth, cumin or coriander for South-West edge.
3. Nutrition assumes half the marinade ends up discarded.

Nutrition

Calories: 297kcalCarbohydrates: 14gProtein: 35gFat: 11gSaturated Fat: 2gCholesterol: 166mgSodium: 743mgPotassium: 528mgSugar: 12gVitamin A: 119IUVitamin C: 1mgCalcium: 26mgIron: 2mg
Keyword grilled chicken
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