This one will have you licking ya fingers without a doubt. One of my all-time favourites to do on the barbecue. You want to build up a really good char on the chicken. Really caramelise it. It’s not burnt – it’s flavour. Adding the food colouring really enhances it, and visually it just makes you want to eat it!

Serves 4-6 with sides.

Ingredients

2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp tomato ketchup
1 tbsp honey
1 tbsp soft brown sugar (light or dark)
½ tbsp malt vinegar
Juice of ½ orange
2 tsp Chinese five spice powder
1 tsp Worcestershire sauce
½ tsp sesame oil
2 garlic cloves, crushed
A thumb-sized piece of fresh ginger, peeled and minced
½ tsp salt
½ tsp pepper
5 drops of red food colouring (optional)
6 medium-large chicken thighs

Method

1. Mix together all the ingredients, except the chicken, in a bowl and set aside.

2. Now score each chicken thigh twice down to the bone. Place the chicken thighs into a container, pour half the marinade mix over the chicken and give it a good rub all over the thighs and into the cuts.

3. Cover and leave to marinate in the fridge overnight. Reserve the rest of the marinade to baste the chicken when cooking (put it into a covered bowl and refrigerate).

4. On the day of the cook, preheat the barbecue. Set your barbecue up with the hot coals on one side so you have direct heat and indirect heat areas.

5. Place the chicken thighs on the grill rack over the indirect heat. Put the lid on and cook for 10 minutes.

6. Take the lid off and move the chicken thighs over the direct heat and keep turning for a few minutes. When you see colour on them, move the chicken thighs back over the indirect heat and start basting the chicken with the reserved marinade. Put the lid back on.

7. Repeat the basting process every 7 minutes or so to build up a nice, sticky glaze.

8. Cook the chicken for around 30-40 minutes in total. It will be ready when it’s nice and sticky, almost burnt in places, and the internal temperature reaches 74°C/165°F when a thermometer is placed into the thickest part of the thighs and the juices run clear.

The Skint Cook: Over 80 easy, tasty recipes that won’t break the bank by Ian Bursnall (HQ, HarperCollins).