This recipe came from a family friend from Taiwan. It is a marinade and basting sauce that is equally good on barbecued chicken or duck. Because of the large amount of sugar, it is important to cook the poultry with indirect heat to minimize char.

Ingredients

175 g Honey (1/2 c)
88 g Molasses (1/4 c)
5 g Cinnamon (1 1/2 t)
Mix well until cinnamon is wet out, then mix in
144 g Soy sauce (1/2 c)

I believed that molasses was a substitute for maltose when the cook moved from Taiwan to the US. In the UK, a near substitute would be to replace the molasses with equal parts of black treacle and golden syrup if neither molasses nor maltose is handy.

Method

In a plastic bag, marinate the chicken, 4 breast halves, or 8 thighs, a whole chicken cut up into 8-10 pieces, or wings for dim sum for 4-6 hours.
Grill with indirect heat. Baste the chicken every 15 minutes and turn it. Cook until the chicken reaches the desired internal temperature.
A foil pan under the chicken to catch drips of marinade will simplify clean up. Discard left over marinade.

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