Remove the skin of the chicken if you want to reduce the fat in the dish. To make the barbecue glaze, place the tomato paste, brown fruity sauce, white wine vinegar, honey, oil, and garlic in a small bowl. Stir all of the ingredients together until completely blended.

Brush the barbecue glaze over the chicken and barbecue over hot coals for 15-20 min. Turn the chicken portions over occasionally and baste frequently with the barbecue glaze.

If the chicken begins to blacken before cooked, raise the rack if possible or move chicken to cooler part of the grill. Place the barbecued chicken onto warm serving plates and serve with fresh salad leaves.

COOK'S TIP: When the poultry is cooked over a very hot barbecue the heat immediately seals in all of the juices, leaving the meat succulent. For this reason make sure that the coals are hot enough before starting to barbecue.