3 tablespoons olive oil
2 cloves garlic, minced
2 cups sliced celery
3/4 cup water
3 tablespoons brown sugar
1 1/2 teaspoons dried thyme
1/2 teaspoon dried oregano
salt and pepper to taste
Heat olive oil in a large skillet or saucepan over medium heat. Saute garlic and celery for a few minutes, stirring occasionally, just until tender; drain excess fat. Add water and brown sugar, mix gently to drizzle over chicken. Pour in celery mixture and salt and pepper to taste.
Cook chicken for 2 to 3 minutes on each side, scraping pan juices to pierce skin, while still coating. Remove chicken from pan to bone dry, cut into bite size pieces and refrigerate or freeze for 360° rotisserie cooking.