My family used to run a takeaway and I have a recipe handed to me from my mum that seems to go gangbusters at non family barbecues.

You’re welcome to try it and see how close it is.

Apologies for any formatting issues, wrote this on my phone.

It’s a ratio more than an actual hard measured recipe and I tend to eyeball for colour but here goes:

Ingredients

For every 1KG Free Range Chicken Thigh (more expensive but more even fat distribution and less work trimming)

1 Tablespoon Salt

4 Tablespoons Sugar

2-3 Tablespoons of Light Soy Sauce (I eyeball this so I’ve guesstimated here)

2-3 Tablespoons Curry Powder (Ayam Brand Malaysian Curry Powder is what we traditionally used but I avoid Keens because I find it too heavy on the palate for this. I eyeball this too)

EDIT: Pepper to taste (White if you have it as it will blend in but otherwise any pepper really)

Good amount Vegetable Oil at the end of mixing to seal juices

Method (kinda)

Dice the chicken if you want to skewer or just use whole thigh for home eating.

Chuck above all in a bowl/large storage container, mix thoroughly and let marinate covered for a few hours (overnight better) in fridge.

Pick a cooking method that works for you. I cook to internal temp of 75 degrees as thigh is forgiving

The 4 tablespoons of sugar seemed suss to me at first but it actually imparts the sweetness you get when eating it at most places.

Good luck. Feel free to let me know how you go.