Method

  1. Mix together the chutney, olive oil, Robertsons paprika, garlic flakes, meat seasoning, tomato paste and worcester sauce.

  2. Marinate the chicken overnight.

  3. Cook the chicken in a kettle braai over slow coals, basting frequently, until well done.

  4. Serve with a salad and braaied mielies.

More Ideas

  1. Combine 2 tablespoons of olive oil with 2 teaspoons of Robertsons chicken spice. Mix well. Add a teaspoon of brown sugar and a good squeeze of lemon juice. Marinate the chicken for at least 24 hours. Cook the chicken in a kettle braai over slow coals, basting frequently, until well done.

  2. Combine 2 tablespoons of olive oil with 1 teaspoon of Robertsons ginger and 1 teaspoon of Robertsons peri-peri. Mix well. Add a teaspoon of brown sugar and a good squeeze of lemon juice. Marinate the chicken for at least 24 hours. Cook the chicken in a kettle braai over slow coals, basting frequently, until well done.

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