Ingredients
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8 (100 g) skinless chicken thighs (Chris uses "chicken chops" which are trimmed thighs with one main bone left in for a "handle")
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1 medium onion, chopped fine
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75 ml dry cider or 75 ml white wine
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75 ml low sodium soy sauce
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1 tablespoon tomato paste
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1 teaspoon mustard powder
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1 tablespoon soft brown sugar
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black pepper
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1 large garlic clove, crushed
Instructions
- Put all the sauce ingredients into a large bowl and add the chops, turning to coat.
- Leave to marinate in the fridge. The longer the better -- overnight is terrific, but just a few hours is good too.
- Cook on a HOT barbecue 15 - 20 minutes, turning once or twice, and basting them with any sauce left in the dish.
- Or you can cook them in the oven on about 200 for slightly longer -- say 20 - 30 minutes.