Serves 8

This marinade lends a sticky smokiness, courtesy of the smoked paprika, sugar and balsamic vinegar, even if you’ve cooked the chicken in the oven.

For the marinade
3 garlic cloves, crushed
6 tbsp tomato purée
4 tbsp balsamic vinegar
4 tbsp dark brown sugar
4 tbsp Worcestershire sauce
1-2 tbsp Tabasco sauce
2 tbsp Dijon mustard
1 tsp smoked sweet paprika
1 tbsp chilli powder
olive oil, to drizzle
8 free-range chicken legs, trimmed of excess fat

1 In a bowl, mix together the marinade ingredients. Spread over the chicken and leave to marinate for at least an hour or overnight.

2 Scrape off any excess marinade from the chicken pieces and drizzle with a little olive oil. Place on a hot barbecue or grill and cook for about 25 minutes, turning occasionally. When browned, brush the chicken with the marinade and cook for another 10-15 minutes, turning and basting frequently, until cooked through. To test if the meat is done, insert a small knife into the thickest part of a chicken leg – the meat should no longer be pink at the bone.

If you want to cook this in the oven, bake the chicken legs at 200C/Gas 6 for 30-40 minutes until cooked. Baste with the marinade 10 minutes before the end of the cooking time.

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