This versatile recipe can be cooked in the oven or on the braai.
1 whole chicken
2 tbsp chilli sauce
1 tbsp honey
½ cup pineapple juice
Juice of 1 lime
¼ cup soy sauce
2 tsp grated fresh ginger
1 tsp crushed garlic, 1 tsp paprika
Cutthe chicken into 4 or 8 pieces or spatchcock.
Wash and dry the chicken pieces with a kitchen towel.
Put the chicken in a ziplock bag, glass or stainless steel bowl.
Combine the rest of the ingredients in a small bowl.
Pour marinade over chicken. Mix to ensure all pieces are covered.
Cover the bowl with plastic wrap or seal the bag.
Refrigerate the marinated chicken overnight to let the flavours infuse.
Allow the chicken to come to room temperature before roasting or braaing. Use the sauce to baste the chicken during cooking or braaing.
Braai the chicken over medium heat.
Roast the chicken in a pre-heated oven at 220 degrees for 30 minutes or until the chicken is a deep, golden brown and cooked through, turning once during the cooking time.
Cook’s tip to spatchcock chicken
Cut down either side of the backbone with a pair of scissors.
Remove the spine and keep aside for making chicken stock.
Turn the breast side up and flatten the chicken by pressing down the heel of your hand.
Serve with a coleslaw salad.