Serves 3-4, 40 min total time
Ingredients:
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
Method:
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Preheat oven at 375° F (20 minutes prior to pan frying)*
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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.
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Add the chicken thighs, toss, and coat thoroughly. Cover the bowl and marinate in the refrigerator for at least 1 hour and preferably overnight.
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When ready to cook, heat a grill pan over high heat and coat pan with neutral oil.*
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Pan fry 3-4 pieces of the marinate chicken thighs 5 minutes on each side to get a light golden brown color.
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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.
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Serve with the other half portion of sauce. Brush on chicken til desired amount.
