Main Ingredients
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
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In a large saucepan, mix together all the ingredients and stir over low heat until combined.
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Simmer for about 15 minutes. Remove from the heat and allow to cool.
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Once completely cool, coat the chicken with the marinade and leave for a minimum of 2 hours to marinate.
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Preheat oven to 200°C.
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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.
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Serve with a light green salad and extra BBQ sauce on the side.
To braai the chicken:
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Prepare an indirect fire and place a foil drip pan between the coals
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Grill chicken, breast side down, covered, with vents open, until nicely charred, 10 to 15 minutes.
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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.
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Remove from the grill and rest for 10 minutes.
