Whiskey And Maple Grilled Chicken With Summery Spaghetti - cooking recipe

Ingredients

5 tbsp soy sauce
2 tbsp tomato puree
2 tbsp Worcestershire sauce
2 tbsp maple syrup
4 tbsp whiskey
1 None garlic clove, crushed
4 None chicken legs
250 g spaghetti
4 tbsp English mustard
Pinch None caster sugar
4 tbsp olive oil
250 g cherry tomatoes, halved
150 g sweet corn
3 None spring onions, trimmed and sliced
5 tbsp chopped fresh parsley leaves

Preparation

Mix the soy sauce, tomato puree, Worcestershire sauce, maple syrup, whiskey and garlic together and season. Score the skin of the chicken legs then place in a large freezer bag. Pour in 3/4 of the marinade, reserving remainder, and massage into the chicken. Chill for 2 hours to marinate.
Remove the chicken and discard used marinade. Barbecue the chicken in direct heat for 2-3 mins, then transfer to indirect heat and continue to cook for 20-30 mins, depending on the size of the legs. Brush the reserved marinade over the legs at intervals.
While the chicken grills, cook the pasta according to package instructions and drain. Whisk the vinegar, mustard, sugar and oil together and season. Mix the vinaigrette, tomatoes, sweet corn, scallions and parsley into the spaghetti. Divide the spaghetti between 4 plates and top with the chicken. Serve.