Main Ingredients

• 1 of PnP No Name Whole Fresh Chicken with Giblets

• 750ml of PnP Tomato Sauce

• 1 tbsp of Maggi Worcestershire Sauce

• 1 tbsp of Wellington's White Wine Vinegar

• 1 cup water

• 1 pinch of Cerebos Spice Salt and Pepper

• 125ml of Huletts White Sugar

• 1 dash of PnP Chilli Flakes

Method

1. In a large saucepan, mix together all the ingredients and stir over low heat until combined.

2. Simmer for about 15 minutes. Remove from the heat and allow to cool.

3. Once completely cool, coat the chicken with the marinade and leave for a minimum of 2 hours to marinate.

4. Preheat oven to 200°C.

5. Roast chicken in oven for about 45 minutes or until chicken is cooked through. To test if chicken is cooked, insert a skewer into the thigh of the bird and if the juices run clear, the chicken is cooked.

6. Serve with a light green salad and extra BBQ sauce on the side.

To braai the chicken:

1. Prepare an indirect fire and place a foil drip pan between the coals

2. Grill chicken, breast side down, covered, with vents open, until nicely charred, 10 to 15 minutes.

3. Flip your chicken over and cook for 30 minutes more. Flip again and grill until the juices run clear at the thigh and drumstick joint.

4. Remove from the grill and rest for 10 minutes.