Sticky honey and soy chicken

I friend of mine keeps asking for more savoury recipes, seeing that he does not have sweet tooth.  So here is my current favourite barbeque recipe.  Next time you have a barbecue, you have to try this 6 ingredient marinade recipe.  The original recipe is from Cook with Ina Paarman, the first cookbook she published.  The first time I made it was years ago when I catered for a matric farewell, it is an easy recipe if you are cooking for a crowd.  Since then I have simplified it slightly.  I normally use the marinade on chicken wings, but this weekend I tried it on deboned chicken thighs, the result was truly outstanding!  Don't be lazy and buy deboned chicken.  It is really expensive and normally without the delicious skin.  It is actually quite easy to debone chicken thighs.  Don't worry if you end up with a few bits and pieces, you can always skewer it all together and make lovely kebabs!  And remember to keep the bones.  You can use it to make stock or chicken soup.  Also try the recipe on spare ribs or grilled pork chops.

The quantity below will be enough for 24 chicken wings or deboned thighs.

125ml honey

62.5 ml light soy sauce

1 mild fresh chilli, sliced

a chunk of fresh ginger, around the size of your thumb, grated

10ml NoMU chicken fond (or else 10ml good quality powdered stock)

30ml sunflower oil

Heat all the ingredients, until the honey is melted.  Add to the chicken and refrigerate overnight.  See hints below. Bake at 200 degrees for 30 minutes, turning once or twice or alternatively, cook on the bbq over hot coals for 20 - 30 minutes.

HINTS

Place the chicken and marinade in a zip lock bag and shake until all the chicken are well covered.  Refrigerate overnight, shaking once or twice.  It is much easier to use a plastic bag instead of a container!  

If you skewer a few pieces of chicken together, it is much easier to turn on the grid.