Sunshine Chicken

Serves 6

8 chicken pieces (thighs and drumsticks)

Marinade:
500ml bottle Sunshine Juice from IOW Tomatoes,
tomato juice or two tbsp tomato puree with 400ml water
1tbs paprika
1tbs honey
1tbs Dijon mustard
3 cloves of garlic – crushed
Salt & pepper
Branches of rosemary

Fire pit temperature: medium/hot

  1. Mix all the marinade ingredients in a bowl and then add the chicken pieces mixing well to ensure they are well covered.
  2. Leave to marinate for as long as possible (ideally 24 hours but a couple hours will do).
  3. When the flames on the fire pit have died down and the embers are hot, grill the chicken, turning regularly until the meat is coming away from the bone.
  4. While the chicken is cooking, reduce the marinade in a pan until thick.
  5. If you have rosemary in your garden, lay a few branches around the chicken towards the end of cooking for an extra smoky fragrance.
  6. Serve with the sauce on the side, fire pit sautéed potatoes and homemade coleslaw.