Marinade for barbecue chicken

Ingredients:

• 2/3 cup ketchup
• 1 tbsp light brown sugar
• 1 tbsp. apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp ground cumin
• 1 teaspoon paprika
• 1 clove of garlic, grated
• 4 boneless, skinless chicken breasts or 8 boneless, skinless thighs (about 700 g)

Preparation:

1. Marinade: In a large zip-lock bag, combine ketchup, sugar, vinegar, Worcestershire sauce, cumin, paprika, garlic, 1/2 teaspoon salt, and a few grinds of black pepper.
2. Add 4 boneless, skinless chicken breasts or 8 boneless, skinless thighs (approximately 700g), press out any air, seal tightly, and gently massage to coat the chicken with the marinade. Refrigerate for 2 hours or freeze for up to 1 month (defrost overnight in the refrigerator).
3. Remove chicken from bag and grill over indirect heat, covered, until cooked through and an instant-read thermometer inserted into the grill reaches 165°F (74°C), 20 to 25 minutes.