• Wash the chicken, pat dry.
• Slit and few diagonal line on each breast or thigh.
• Mince garlic and finely chop shallot.
• In a container w/ lid or large zip lock bag, add all the marinating ingredients.
• Then add in chicken breasts/thighs. Close the lid/zip the bag and shake rigorously to mix.
• Let marinade 2 hours or preferably overnight in fridge.

Grill

• Heat grill to medium/high heat.
• Place chicken piece onto grates, grill each side for 5-6 minutes or until fully cook. Use a food brush to glaze and baste marinade sauce/liquid all over chicken surface in between.
• When done, remove from grill onto serving plate. Sprinkle some chopped herb to garnish and decorate.

Oven method

• If you have no grill, just preheat oven to 400 F.
• Arrange chicken onto baking rack over shallow tray.
• Bake/roast for 5-10 minutes, baste some sauce then bake for another 15 minutes.
• Turn over and glaze with remaining sauce.
• Bake until fully cook.

Stove top method

• Heat a sauce pan with high heat. When hot, add 1 Tbsp cooking oil, pan and twirl to evenly coat the pan.
• When oil is hot, add chicken breasts/thigh (without sauce).
• When one side turn lightly brown and crust, turn over and fry the other side.
• Pour in all the marinade sauce, add some water if sauce level too low. Bring to boil then reduce heat.
• Cover the pan and cook 5-10 minutes. When chicken are fully cook, remove lid to evaporate all liquid.
• Turn and gently move each chicken piece to evenly coat/glaze with the reduce sauce.
• Keep heating until all the sauce is reduced and form a darkening glaze around chicken (not burn).
• Turn off heat. Let sit for a couple minutes before garnish and serve.