Serves 3-4, 40 min total time
2 1/4 cups (540 ml) banana ketchup
l cup (240 ml) 7UP
1/2 cup (120 ml) fresh lemon juice
1/2 cup (120 ml) soy sauce
1/2 cup (120 ml) white sugarcane vinegar
4 oz (120 ml) NuNature Date Syrup
1/4 cup (35 g) minced garlic
4 pounds chicken thighs, skin on
Cooking spray or vegetable oil, for greasing
Preheat oven at 375° F (20 minutes prior to pan frying)*
In a large bowl, storage container, mix together the banana ketchup,7UP, lemon juice, soy sauce, vinegar, NuNature Date Syrup, and garlic until thoroughly combined. Divide sauce in half. 1 portion is for the marinade and the other is for brushing when chicken is cooked.
Add the chicken thighs, toss, and coat thoroughly. Cover the bowl and marinate in the refrigerator for at least 1 hour and preferably overnight.
When ready to cook, heat a grill pan over high heat and coat pan with neutral oil.*
Pan fry 3-4 pieces of the marinate chicken thighs 5 minutes on each side to get a light golden brown color.
On a foil lined pan, apply cooking spray. Place chicken thighs at least 3 inches apart fro m each other. Place baking sheet in the middle rack. Bake for 20 minutes or when the internal temperature reaches 165° F.
Serve with the other half portion of sauce. Brush on chicken til desired amount.