Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
4)
Scale
Scale
Marinade / Glaze (note 2 For Subs)
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories250kcal12%
-
Fat10g0%
-
Saturated Fat1g0%
-
Carbohydrates30g1%
-
Fiber1g0%
-
Sugar15g0%
-
Protein20g1%
-
Cholesterol80mg4%
-
Sodium700mg35%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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.