BBQ chicken

The weather has never been better.  Temperatures have remained consistently over 23 degrees celsius for the past 2 weeks.  We’ve been making the most of the ‘unseasonal’ summer by having dinners al fresco 6 nights in a row.   In my haste to tuck into my food, I forgot to photograph any of our dinners bar this one, barbecue chicken breasts.   I marinated the chicken pieces overnight (30 minutes to a few hours will do).   If your barbie has a temperature gauge, then cook with the lid down for 5 to 6 minutes on each side (depending on thickness – adjust time accordingly).  Serve with grilled peppers.

Ingredients: (serves 2)

  • 2 chicken breasts
  • 1 clove of garlic, peeled and minced
  • 1 inch ginger, peeled and grated
  • 1 tbsp Chinese black vinegar
  • 1 tbsp dark soy (kicap manis)
  • 1 tbsp golden syrup
  • salt to taste


  • Place the chicken in a bowl and mix all the ingredients together
  • Leave to marinate in the fridge for 30 minutes to a few hours
  • About 30 minutes before cooking, take the bowl out of the fridge and bring to room temperature
  • Reserve the marinade and cook the chicken breasts on the barbecue for 6 minutes on each side (depending on thickness and heat of barbie)
  • Halfway through cooking,  baste the chicken with the leftover marinade and leave to cook until done
  • Remove the chicken from the barbie and leave to rest on a place for 2 minutes before serving



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