Editor’s note: Simmering Saturdays is a recurring column on InkFreeNews. This food feature is provided by Nagi at RecipeTinEats. Look for it to post weekly at 10 a.m.
Sticky Grilled Chicken
- 1.4lb chicken thighs , skinless boneless
MARINADE / GLAZE:
- 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
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).
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 caramelized.
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.