Put equal parts of jam and barbecue sauce in a saucepan and mix with the finely chopped garlic. Now add so much soy sauce that the marinade is thick and not too salty. Heat the whole thing briefly, do not boil.
Season with pepper and possibly salt (the soy sauce makes it very salty), allow to cool and pour over the chicken pieces. These should be steeped in the marinade overnight if possible and baked in the oven or placed on the grill the next day.
If it has become too salty, you can remedy a bit with 1 - 2 tablespoons of jam or plum jam.
It tastes great if you gradually add small potatoes, carrots, mushrooms, shallots, leeks and cherry tomatoes and rosemary or thyme to taste on the tray and the flavors combine. Then you have a wonderful main course.
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