Main Ingredients
PnP Whole Bird In Tray
2 Tbsp of No Name Chutney Mild
2 Tbsp of Colman's Olive Oil Spray And Cook
1 Tsp of Robertsons Ground Paprika
2 tbsp PnP barbeque spice, or steak and chops spice
1/2 Tsp of PnP Garlic Flakes
1 Tbsp of Miami Tomato Paste
1 Tbsp of PnP Worcestershire Sauce
Method
Mix together the chutney, olive oil, Robertsons paprika, garlic flakes, meat seasoning, tomato paste and worcester sauce.
Marinate the chicken overnight.
Cook the chicken in a kettle braai over slow coals, basting frequently, until well done.
Serve with a salad and braaied mielies.
More Ideas
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.
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.
