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Ingredients
1.25 - 1.5 kg/ 2.5 - 3 lb skinless boneless chicken thighs OR breast (Note 1)
1 tbsp vegetable oil, for cooking
HONEY SOY MARINADE SAUCE:
1/2 cup soy sauce, all-purpose or light (not dark, Note 2)
2/3 cup honey (sub maple syrup)
1/3 cup cider vinegar (or rice vinegar)
1/4 cup Chinese cooking wine or dry sherry (key ingredient, Note 3)
1 tbsp sesame oil, toasted (Note 4)
1 1/2 tbsp garlic, finely minced
SERVING SAUCE:
1/3 cup water
1 1/2 tsp cornflour/cornstarch
GARNISHES (OPTIONAL):
Green onion, finely sliced
Sesame seeds
Cups - Metric
Instructions
MARINADE SAUCE:
Place ingredients in a jug and mix well until honey is completely dissolved.
Reserve 1/4 cup for Basting, refrigerate. (Note 5)
Reserve 2/3 cup for Serving Sauce, refrigerate.
Marinade Chicken: Pour remaining marinade over chicken in a container. Coat chicken thoroughly. Cover, refrigerate 24 to 48 hours (minimum 3 hrs).
SERVING SAUCE (MAKES 1 CUP):
Place reserved sauce in a small saucepan. Mix cornflour and water, then add into a saucepan.
Simmer over medium, stirring regularly, until it thickens to a syrupy consistency. Set aside and keep warm. (If it gets too thick, just add a bit more water)
COOK:
Brush BBQ plate or grills with oil and heat to medium-high. Or heat oil in a large skillet over medium-high heat.
THIGHS: Place chicken on BBQ. Cook the first side for 2 minutes, then flip and dab with reserved Basting Sauce. Cook for 2 minutes, flip and baste. Then flip/baste every 1 minute for a total cook time of 8 to 10 minutes or until a thermometer reads 75°C/165°F.
BREAST: Cook first side 2 minutes, flip, baste. Cook 2 minutes, then flip and baste every 45 sec or so for a total cook time of 7 - 8 minutes (internal temp 66°C / 151°F).
REST: Transfer to a serving plate, cover loosely with foil and rest for 5 minutes.
SERVE chicken garnished with sesame seeds and green onion, with sauce on the side so people can help themselves.
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