1. Mix marinade ingredients in a saucepan. Measure 1 cup of the marinade and place in a ziplock bag with the chicken. Massage to coat then leave to marinate for 24 hours in the fridge.

2. To make glaze, turn the stove on medium high and simmer remaining marinade for 15 minutes until it becomes a thick syrup that will coat your chicken (reduces from 550ml to 300ml or 1¼ cups).

3. Brush the barbecue hotplate or grill with oil then preheat to medium high. Remove chicken from marinade and cook for 4 minutes on each side until it is almost cooked through.

4. Brush one side of the chicken generously with the glaze. Turn and cook for 2 minutes while you baste the other side generously with the glaze. Then turn and cook for 2 minutes. The internal temperature should be 72C (it will rise to 76C as it rests).

5. Remove onto a plate. Rest for 3 minutes. Pour over any remaining glaze and garnish with fresh slices of orange for a splash of festive colour, if desired.

Notes

For chicken breast, split in half horizontally to form 2 thin steaks. Proceed with recipe as written but only cook the breast for 2 minutes on each side, then 1 minute on each side after glazing.

To prepare ahead, make the glaze, cool and put in a jar. Then take the glaze and marinated chicken to the grilling venue of choice. Don't forget a basting brush!

The recipe can also be cooked on the good ole' stovetop, best in a non-stick frying pan.

This recipe features in RecipeTin Eats' barbecue Christmas menu