one kg chicken thighs/drumsticks (7-9 pieces)
a quarter cup tomato sauce
two tbsp brown sugar
two tbsp light soy sauce
one tbsp apple cider vinegar
one tbsp olive oil
two tsp Worcestershire Sauce
two clove garlics , minced
Salt and pepper to taste
Preheat oven to two hundred ten °C.
Use a pan large enough to fit the thighs lying flat on a single layer. Line pan with foil for easy cleaning.
Mix together all the glaze ingredients. Spoon the mixture over the chicken about 2/3 of the glaze and reserve rest to brush with later.
Bake twenty five minutes, remove pan from oven. Turn oven to broil on high, adjust shelf to be twenty cm from heat source.
Spoon pan juices over chicken. Then spoon or brush the remaining glaze mixture onto the chicken.
Broil chicken for eight to ten minutes until surface is nicely caramelised. Remove and stand for a few minutes before serving with pan juices.