Pimm’s glazed Chicken Braai

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Ingredients:

• 8 bone-in free-range chicken thighs
• 2 tbsp Pimm’s No. 1
• 1 tbsp tamari or soy sauce
• 1 garlic clove, crushed
• 2 tsp grated fresh ginger
• 1 tsp brown sugar
• 1 tsp white miso paste

For the Pimm’s glaze

• 100ml Pimm’s No. 1
• 2 tbsp orange marmalade
• 2 tbsp dark brown sugar
• 1 tbsp cider vinegar
• 1 tsp white miso paste

For the strawberry and cucumber salad

• 300g strawberries, sliced
• 1 cucumber, diced
• ½ small red onion, finely diced
• Small bunch basil, leaves picked
• 2 tbsp extra-virgin olive oil
• 1 tbsp Pimm’s No. 1
• 2 tsp each lemon, lime and orange juice
• 1 tsp sugar

Directions

1. Put the chicken in a bowl with the 2 tbsp Pimm’s, tamari, garlic, ginger, brown sugar and miso. Toss, then cover and marinate in the fridge for 2-4 hours.
2. Put all the ingredients for the glaze in a small pan and heat over a medium heat to dissolve the sugar.
3. Bring to the boil, then simmer for 5-6 minutes until thickened and syrupy. Set aside to cool (see Make Ahead).
4. Heat/light the barbecue for direct heat (arrange the coals in the centre). Take the chicken out of the fridge 30 minutes before cooking. Remove from the marinade and pat dry with kitchen paper.
5. Grill the chicken with the lid down for 20-25 minutes, turning and basting with glaze regularly, until golden and sticky and cooked through (the juices should run clear when pierced with a skewer and a digital thermometer should read 72ºC). Set the chicken aside to rest while you prepare the salad.
6. For the salad, combine all the ingredients in a large bowl. Serve the chicken drizzled with extra glaze with the salad on the side.