3 tbsp light muscovado sugar
thumb-sized piece ginger, shredded (no need to peel)
1 tbsp garlic infused oil
5 tbsp soy sauce
½ tsp Chinese five spice powder
splash dry sherry or dry white wine
8 chicken thighs
Juice 1 lemon and cut the other into slices. Put in a large food bag along with remaining ingredients and shake well to coat. leave for 10 mins (or up to 24 hrs if making ahead).
Heat the grill to high or fire up the barbecue. lift the chicken out of the marinade, shake off excess, then cook under a grill or on a barbecue for 20 mins, spooning over the marinade every few mins.
Turn occasionally, until cooked through and dark golden brown. Great served with new potatoes and a green salad.
Recipe from Good Food magazine