• 3 tablespoons olive oil
• 4 tablespoons superior dark soy sauce
• 1 tablespoon teriyaki marinade and sauce
• 2 tablespoons concentrated bottled lemon juice
• 6 tablespoons maple syrup
• 3 heaped teaspoons minced garlic – store-bought
• ½ teaspoon freshly ground black pepper
• 1 teaspoon salt
• 8 chicken thighs

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 450ºF / 235ºC 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.
A new concoction I tried out and it’s delicious.

Recipe and photo: Esme Slabs