Char Siu Chicken

1 large clove garlic, put through a garlic press or minced & mashed
¼ tsp Chinese five-spice powder
¼ tsp SIDS CRAZY SALT
2 tbsp raw bush honey
2 tbsp hoisin sauce
1½ tbsp soy sauce
1 tbsp Tuimato Sauce
2 tsp toasted sesame oil
800 g boneless, skinless chicken thighs

Marinate the Chicken:
In a large bowl, stir together the garlic, five-spice powder, SIDS CRAZY SALT, honey, hoisin, soy sauce, Tuimato Sauce, and sesame oil. Remove 3 tablespoons and set aside for glazing the chicken.
Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours. (return to room temperature before cooking)
Grill the Chicken:
Lightly oil a cast-iron stovetop grill pan and set over medium-high heat. Remove the chicken from the marinade, letting the excess drip off into the bowl. Lay the chicken on the grill pan and cook for 6-10 minutes, turning several times.
To test for doneness, pierce the flesh with the tip of a knife: The chicken is cooked when clear juices flow out.
During the last 2 minutes of cooking, when the chicken feels firm-ish, baste with the reserved marinade to freshen flavour and add sheen.
SIMPLE TIP
Alternatively, prepare a medium charcoal fire or preheat a gas grill to medium and grill the chicken for 10-12 minutes, basting during the last 3 minutes.
Let rest, then serve:
Transfer to a platter and let rest for 5-10 minutes before serving.