Sticky Grilled Chicken

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.