This is a Hawaiianversion of BBQ chicken, a slightly sweet, sticky marinade. It was super tender and the flavur really penetrated through the meat. Will be using as a staple marinade.
Ingredients
½ cup ketchup
½ cup soy sauce
½ cup brown sugar
¼ cup rice, white wine or apple cider vinegar
1in piece fresh ginger, finely grated
3 garlic cloves, finely grated
Bone-in, skin-on chicken pieces
Method
Combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic In a large resealable plastic bag.
Add the chicken to the mixture and shake until evenly coated.
Refrigerate overnight, or at least 8 hours.
Preheat oven to 180C.
Add the chicken to an oven proof dish and cook for about 30 mins, covered.
Uncover and cook for a further 15 minutes, turning and basting it with the reserved marinade every 5 minutes, until cooked through.
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