Sticky miso-toffee apple chicken thighs

The cook

1. 01

   Step 1BUILD YOUR TWO ZONES

   Light charcoal briquettes in a chimney starter, then bank the lit coals on one side of your kettle. Leave the other side clear, with a drip tray beneath the cooking grate. Add one small applewood chunk to the coals. Fit the lid with its vent over the indirect side and settle the kettle at 190–210°C. You want a clean, light smoke, not a garden fog machine.

2. 02

   Step 2GET THE SKIN DRY

   Pat the thighs thoroughly dry with kitchen paper. Rub with the oil, then season all over with the salt, garlic granules and pepper. Spread the skin neatly over each thigh. No wet bbq chicken marinade here: dry skin is your head start on proper crunch.

3. 03

   Step 3COOK AWAY FROM THE COALS

   Place the thighs skin-side up over the coal-free side, leaving gaps between them. Close the lid and cook for 35–45 minutes, rotating their positions once if the thighs nearest the fire colour faster. Start checking after 30 minutes. Aim for 75°C in the thickest part, with the probe clear of the bone, before crisping.

4. 04

   Step 4MAKE THE STICKY STUFF

   While the chicken cooks, simmer the apple juice in a small saucepan for 8–12 minutes until reduced to roughly 70 ml. Add the sugar and butter, then simmer gently for 2–3 minutes, stirring, until glossy. Take off the heat and whisk in the miso, vinegar and ginger. It should coat a spoon but still brush easily; loosen with a splash of water if needed. Keep warm and put a little into a separate clean bowl for serving before any chicken brush touches it.

5. 05

   Step 5CRISP OVER THE FIRE

   Move the thighs over the direct zone, skin-side down, and cook for 2–4 minutes with the lid open. Check frequently and shift them as needed so the skin crisps rather than catches. Any flames licking the chicken? Move it straight back to the indirect side until they settle.

6. 06

   Step 6GLAZE BRIEFLY

   Turn the thighs skin-side up and move them back to the indirect zone. Brush on a thin layer of warm glaze, then close the lid for 1–2 minutes, just until tacky. Keep the sugary glaze away from fierce direct heat. Check every thigh: aim for 80°C for tender meat, and make sure none is below 75°C. If any need longer, finish indirectly before adding another light brush of glaze.

7. 07

   Step 7REST, THEN GET STUCK IN

   Rest the chicken skin-side up on a warm platter for 5 minutes, uncovered. Tight foil traps steam and undoes your crisping work. Scatter over the spring onions, sesame seeds and chilli, if using. Serve the reserved glaze alongside rather than drowning the skin. Napkins are not optional.