Whiskey And Maple Grilled Chicken With Summery Spaghetti

• 5 tablespoons soy sauce
• 2 tablespoons tomato puree
• 2 tablespoons worcestershire sauce
• 2 tablespoons maple syrup
• 4 tablespoons whiskey
• 1 garlic clove crushed
• 4 chicken legs
• 9/16 pound spaghetti
• 4 tablespoons English mustard
• 1 pinch caster sugar
• 4 tablespoons olive oil
• 1 5/8 cups cherry tomatoes halved
• 1 cup sweet corn
• 3 spring onions trimmed and sliced
• 5 tablespoons fresh parsley leaves chopped

1. 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.
2. 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.
3. 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.

soy sauce, tomato puruee, worcestershire sauce, maple syrup, whiskey, garlic, chicken, english mustard, caster sugar, olive oil, tomatoes, sweet corn, onions, parsley

Taken from www.yummly.com/recipe/Whiskey-and-Maple-Grilled-Chicken-with-Summery-Spaghetti-1409359 (may not work)