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Ingredients
- Serves 6
- 1 tbsp ketchup
- 1 tbsp molasses
- 3 tbsp cider vinegar
- 1 large onion, peeled and grated
- 2 good splashes Worcestershire sauce
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tsp smoked paprika
- 8 chicken breasts, skinless, cut into strips
In a bowl, mix all the ingredients together before adding in the chicken strips. Cover with cling film and marinate for half an hour (or overnight) in the fridge.
Preheat your grill to a high setting. Remove chicken from fridge and let it come to room temperature. Pour into a roasting tin or casserole dish and grill until cooked through, with crisp, charred edges to the chicken. Halfway through, or even more often, carefully remove from under the grill and turn the pieces over so the charring happens evenly.
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