Image by Steve Brown

Ingredients (10)

• 4 medium (300g each) chicken marylands
• 1 tbsp olive oil
• 1 tsp dried thyme
• 2 tsp dried oregano
• 3 garlic cloves, crushed
• 2 tbsp cider vinegar
• 1 tsp dried chilli flakes
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• Barbecued corn (see related recipe), to serve

Method

• Step 1 Using a small knife, make 4 deep cuts into each piece of chicken. Place in a large, shallow glass or ceramic dish. Combine oil, thyme, oregano, garlic, vinegar, chilli, sugar and cinnamon in a bowl. Spoon over chicken. Rub to coat. Cover. Refrigerate for 3 hours, if time permits.
• Step 2 Heat a barbecue plate or chargrill over medium heat. Cook chicken for 3 to 4 minutes each side or until golden. Transfer to a disposable baking dish. Cook in a covered barbecue over indirect heat (see note) for 45 to 50 minutes or until juices run clear when thickest part is pierced with a skewer. Serve with Barbecued corn (see related recipe) and salad.