2 cloves of garlic
2 tsp. fresh ginger
1½ tbsp. Dijon mustard
2½ tbsp. homemade ketchup
Juice from 2 large seedless oranges
Pepper to taste
1 to 2 tsp. sumac
1 tsp. gluten free soy sauce
2 tbsp. agave
I used a rasp to grate the garlic and ginger into a bowl large enough to hold the chicken. Then added all of the other ingredients (except for the chicken after making sure the bowl was large enough). Once everything is well mixed, add chicken skin side down into marinade and place in fridge, covered overnight.
Remove from fridge, pat dry and place on BBQ skin side down for about 5 minutes before turning (if the chicken sticks any, leave on BBQ longer as you do not want to tear) and continue cooking until meat is cooked through. During the cooking process, take the marinade and place in a pot on the stove and bring to a high rolling boil (you need to kill any bacteria that may be in it from the chicken). Once it has come to a rolling boil, you can use to baste the chicken on the BBQ or as a dipping sauce
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