My Beloved South African Kitchen by Roelof Beukes

Author:Roelof Beukes
Language: eng
Format: epub
Publisher: BookRix

Braai Chicken

Ingredients:

6 pieces (± 700 g) chicken

Ingredients for the marinade:

2 T (30 ml) olive oil

¾ cup (185 ml) white wine a pinch chilli powder

1 t (5 ml) ground cumin

a large pinch black pepper a pinch salt

½ cup (125 ml) sweet chutney

3 T (45 ml) balsamic vinegar

1–2 t (5–10 ml) Dijon mustard

2 T (30 ml) tomato sauce

2 T (30 ml) soya sauce or Worcester sauce

Method:

Place the chicken pieces in a marinade dish. In another bowl, mix the oil, wine, chilli powder, cumin, pepper, salt, chutney, vinegar, mustard, tomato sauce and soya sauce or Worcester sauce together.

Pour the marinade over the chicken pieces and leave to marinate in the fridge for 3–4 hours.

When ready, braai (barbecue) your chicken over hot coals, basting with the marinade, for 15–20 minutes or until cooked.

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