Serves 4
Chicken thighs and drumsticks are far more moist and have much more flavour than chicken breasts, especially when marinating them in a recipe like this. If you are cooking for a lot of people then it is worth pre-cooking the chicken pieces in a moderate oven (180C/Gas 4) for 20 minutes in the marinade, then finishing them off on the barbecue.
75ml dark rum
1 tbsp chilli powder
1/4 tsp chilli sauce
1 tbsp molasses
4 chicken legs, separated into thighs
and drumsticks
1 ripe pineapple
3 tbsp honey
1 Mix together the rum, chilli powder, chilli sauce and molasses in a bowl. Add the chicken pieces and leave to marinate for 2 hours.
2 Cut the unpeeled pineapple into eight wedges. Discard the tough core and place in a shallow dish. Pour over
the honey and leave for 1 hour.
3 Cook the chicken over medium-hot coals for 35-40 minutes, turning and basting with extra marinade occasionally.
4 Add the pineapple, rind side down, to the barbecue 25 minutes before the end of the cooking time.