Barbecue Chicken Wrap

INGREDIENTS:

 

For the Chicken:

500g skinless, boneless Chicken Thighs,

10-12 Spring Onions (1 or 2 bunches) cut into quarters 

 

1 pkt large wraps / flat bread / Roti 

 

For the Marinade:

½ cup Soy Sauce

3 tbsp. Brown Sugar

2 tbsp Mirin

2 Garlic Cloves, finely minced

1 tsp Black Pepper

 

For the Sauce / Baste:

½ cup Regular Soy Sauce

3 tbsp. Brown Sugar

2 tbsp. Dark Soy Sauce

2 Garlic Cloves, finely minced

1tbsp rice vinegar

1 tsp. minced Fresh Ginger

1 sliced Red Chilli

 

 

METHOD:

 

• Put the chicken in a bowl. Mix all the marinade ingredients and pour them over the chicken. Leave to marinade for 15 minutes

• Heat your barbecue

• To make the sauce / baste – combine the garlic, chilli, ginger and soy sauces. Simmer for five minutes until the sauce is reduced by about a third.

• Place the chicken on the hot griddle or barbecue. Cook for 2 minutes, then turn and baste with the sauce. Cook on the other side for 2 minutes then turn and brush with the sauce. (If using barbecue with a cover, keep the cover down when chicken is cooking)

• Continue turning and basting the sauce every 2 minutes until the chicken is cooked through and glazed.