Description
The best ever Soy Garlic Marinade Chicken for a BBQ. It’s finger linkin good and you will want to go for seconds. Mix together, and marinade and you’re good to go.
Ingredients
Scale
- 3 Tbsp olive oil
- 4 Tbsp superior dark soy sauce
- 1 Tbsp teriyaki marinade and sauce
- 2 Tbsp concentrated bottled lemon juice
- 6 Tbsp maple syrup
- 3 heaped teaspoons minced garlic – store-bought
- 1/2 tsp freshly ground black pepper
- 1 tsp salt
- 8 chicken thighs
Instructions
- Mix all ingredients for the marinade together in a large bowl and transfer to a plastic Ziploc bag.
- Add defrosted chicken thighs into the bag. Seal the bag and then squish it to ensure that all pieces are nicely covered.
- Leave the chicken pieces for at least 4-5 hours in the marinade. You can leave it in the fridge or as I did on the countertop.
- When you pass the ziplock bag, give it a squeeze to move the chicken pieces around in the marinade to ensure the sauce cover the pieces nicely.
- Now you can decide if you prefer to BBQ or bake it in the oven.
- We placed this on the BBQ and did a very slow roast and basted with the sauce and it came out absolutely perfect and so juicy and tasty.
- If you prefer to do it in the oven, I would suggest leaving it uncovered and bake it at 450F / 235C for ±¾-1 hour, or until cooked through. As we BBQ’d you have to make sure of the time, as this is a guestimate.
- In the oven, I would suggest leaving it skin side up to get it nicely browned and continue to baste it with the marinade so that it does not dry out.
- Bake until done and you have crispy skin. If not crisp enough to your liking, turn on the top element and broil it for more crispness.
Notes
A new concoction I tried out and it’s delicious, Esme Slabs
Nutrition
- Serving Size: 1
- Calories: 758
- Sugar: 21
- Sodium: 2235
- Fat: 47
- Saturated Fat: 12
- Unsaturated Fat: 34
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 63
- Cholesterol: 333
