INGREDIENTS

• 10 cloves garlic, pressed
• 1/4 cup lemon juice
• 1 cup ketchup, preferably banana ketchup
• 1 cup lemon-lime soda, Sprite or 7Up
• 1/2 cup packed light or dark brown sugar
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons oyster sauce
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 2 pounds (about 4-5) boneless, skinless chicken breasts

INSTRUCTIONS

1. Place everything but the chicken in a medium bowl.  Whisk to combine.
2. Transfer 1/2 cup of the marinade to a small, airtight container. Pour the remaininder into a large zip-top bag. Pat chicken dry with paper towels. Add the chicken to the bag, seal, and agitate to coat the chicken evenly with the marinade. Refrigerate the chicken and remaining marinade for at least 5 hours, or preferably overnight.
3. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a baking pan with aluminum foil, spray a wire rack with cooking oil and put it in the baking pan.
4. Remove the chicken from the marinade, letting the excess drip off, and arrange on the wire rack. Roast for 15 minutes. Flip the chicken and roast until browned, cooked through, and the thickest part registers at least 165°F on an instant-read thermometer, 10 to 15 minutes more.
5. Meanwhile, place the reserved marinade in a small saucepan and simmer over medium-low heat until thickened into the consistency of barbecue sauce, about 3 minutes. Remove the saucepan from the heat.
6. Remove the chicken from the oven and turn on the broiler to high. Brush the reduced marinade onto the chicken. Broil until darkened, not charred, 2 to 3 minutes.