FIRE SMOKED CHICKEN

SERVES 4

8-10 large chicken thighs,

bone in, skin on sea salt

Get the coals burning in your fire pit, and wait for them to die down to glowing embers. Add any aromatics you have to hand. Once the coals are at a low heat, salt the thighs and place them on a rack that sits just above the coals in your fire pit, skin-side down, then cover with plywood or whatever you have to hand. Leave to cook through (they can take up to two hours), but try not to lift the lid too frequently. Check the chicken occasionally, turning it over towards the end of the cooking time. The chicken is done when the juices run clear from the legs or the internal temperature measures 75°C/165°F on a digital probe.

Serve straight away with your favourite accompaniments, or use in the Smoked Chicken Caesar Salad.