for 4 person

Marinade

200 g	puréed tomatoes
1	garlic clove, pressed
1 tbsp	Worcestershire sauce
½ tbsp	mustard
1 tbsp	apple vinegar
2 tbsp	maple syrup
¼ tsp	chilli flakes
½ tsp	smoked paprika

Chicken thighs

4	chicken thigh

To grill the chicken

1 tsp	salt
2 sprig	coriander, leaves torn off

How it's done

Marinade

Place the the tomato purée in a pan and bring to the boil along with all the other ingredients up to and including the paprika, turn down the heat and reduce for approx. 10 mins., stirring occasionally, leave to cool.

Chicken thighs

Mix the chicken thighs with half of the marinade, cover and marinate in the fridge for approx. 2 hrs. Set aside the remainder of the marinade.

To grill the chicken

Wipe the marinade from the chicken thighs, salt the chicken. Charcoal/gas/electric grill: Cover and grill the chicken thighs over/on a medium heat (approx. 200 °C for approx. 30 mins., turning occasionally. Garnish with coriander leaves and serve with the reserved marinade.

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