For the Marinade

• 10 cloves garlic, finely chopped
• 2 medium lemons, juiced (about 60 mL juice)
• 250 mL tomato sauce (or banana ketchup if available from Asian grocers)
• 250 mL lemonade (such as Schweppes Lemonade or 7UP)
• 110 g brown sugar, firmly packed
• 125 mL soy sauce
• 60 mL apple cider vinegar
• 2 tablespoons oyster sauce
• 1 teaspoon ground ginger
• 1 teaspoon cooking salt
• ½ teaspoon freshly cracked black pepper

For the Chicken

• 1 kg boneless, skinless chicken thighs

To Serve (Optional)

• 2 spring onions, thinly sliced

Step 1.  Make the Marinade

In a medium bowl, combine:

• • Garlic
  • Lemon juice
  • Tomato sauce
  • Lemonade
  • Brown sugar
  • Soy sauce
  • Apple cider vinegar
  • Oyster sauce
  • Ground ginger
  • Salt
  • Black pepper

Whisk until the sugar has dissolved and everything is well combined.

Step 2.  Reserve Some Marinade

Pour 80 mL (⅓ cup) of the marinade into a small container and refrigerate. This will be used later as a glaze.

Step 3.  Marinate the Chicken

Pat the chicken thighs dry with paper towel and place them in a large snap-lock bag or non-reactive container.

Pour over the remaining marinade and turn the chicken to coat evenly.

Cover and refrigerate for at least 5 hours, or preferably overnight.

Step 4.  Prepare for Baking

Preheat the oven to 200°C (180°C fan-forced).

Line a baking tray with baking paper and place a wire rack on top.

Step 5.  Roast the Chicken

Remove the chicken from the marinade, allowing any excess to drip off.

Arrange the chicken in a single layer on the wire rack.

Bake for 15 minutes.

Turn the chicken over and bake for a further 10–15 minutes, or until caramelised and the thickest part reaches 75°C on a meat thermometer.

Step 6.  Make the Glaze

While the chicken is baking, pour the reserved marinade into a small saucepan.

Simmer over medium-low heat for 3–5 minutes, stirring occasionally, until thickened to a sticky barbecue sauce consistency.

Step 7.  Grill for a Sticky Finish

Remove the chicken from the oven and switch the grill (broiler) to high.

Brush the thickened glaze generously over the chicken.

Grill for 2–3 minutes, or until lightly charred and bubbling.

Step 8.  Serve

Transfer to a serving platter and garnish with sliced spring onions if desired.

Serve with steamed jasmine rice and a simple cucumber salad.

Make Ahead

The marinade can be prepared up to 2 days in advance and stored in the refrigerator.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave or oven until piping hot.