Slash thighs right to the bone through the skin, at 1 cm intervals.
Rub all over with Braai & Grill Seasoning.
Put thighs into a medium size zip lock bag and pour ± ½ cup (125 ml) of the Plum Marinade over.
Zip up the bag, expelling most of the air.
Massage the bag to allow the Marinade to penetrate deep into the chicken.
Leave at room temperature for 2 hours, or refrigerate overnight.
Remove thighs from Marinade.
Prepare a medium fire and lift the grid to its highest position or put a potjie stand on your existing grid.
Clamp the thighs in a smaller grid and put them over the fire.
Sit down and relax. This is a slow method that takes time, ± 45 minutes.
Turn now and again and baste with fresh Plum Marinade. Add extra coals to the fire as needed.
To crisp and finish
Place flat on the grid, directly over the coals to complete the cooking and crisp the skin.
Delicious with French loaf and a salad.