Peri BBQ Chicken

3 lbs. Boneless Skinless Chicken (thighs or breast whatever you prefer; just make sure they are pounded slightly)skin on works ok

1/3 Cup Vegetable Oil

1/2 Cup BBQ Sauce

3 Tbsp. Worcestershire Sauce

5-6 Cloves of Garlic, minced

1 Tsp. Onion Powder

1 Tsp. Oregano

1 Lemon, zested and juiced

2-4 Tsp. Sriracha

1 Tbsp. Mustard

2 Tsp. Salt

1 Tsp. Freshly Ground Black Pepper

In a bowl combine the vegetable oil, BBQ sauce, Worcestershire sauce, minced garlic, onion powder, oregano, lemon juice and zest, sriracha, mustard, salt, pepper, and mix until well combined.

Add 3/4 of the marinade to your boneless skinless chicken pieces and allow it to marinade for a minimum of 2 hours. Remove for the fridge 25 minutes prior to grilling.

Pre-heat your grill or grill pan.

Grill your chicken 4-6 minutes on each side. Or until fully cooked through.

While the chicken is grilling add the leftover marinade into a sauce pan and allow it to come to a simmer and let cook for 1-2 minutes until slightly thickened.

Remove from heat and baste your chicken with the BBQ mixture the last 1-2 minutes of cooking.

Remove your chicken from the grill and allow it to rest for 4-5 minutes.

Serve and enjoy.

**note: you can use bone in skin on chicken pieces however cooking time will be longer - grill over indirect heat until the chicken reaches 165 degrees F. Base with BBQ last 3-5 minutes of cooking.**