Mix marinade, set aside 3/4 cup (185 ml) for basting.

Pour the rest over the chicken in a glass or ceramic container (not metal or plastic), coat chicken then marinade 24 - 48 hours.

Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat.

Drain excess marinade from chicken, place on BBQ/skillet.

Cook the first side for 2 - 3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 minutes.

Baste (dab) generously with reserved marinade, then flip and cook for 1 minute.

Repeat this every minute or so for a total cook time of 10 minutes, or until internal temp in the thickest part registers 75°C/167°F (for thigh) or 65°C / 150°F (for breast).

Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired.