Bertus Cooks - Chutney Chicken Recipe

CHUTNEY CHICKEN - SOET HOENDER

INGREDIENTS:

Chutney – 100g
Tomato sauce – 120g
Maple syrup – 60g
Mayonnaise – 120g
Worcestershire sauce – 40g
Vinegar – 30g
Salt – pinch
Splash of hot sauce
Chicken legs & thighs – 1.5kg

INSTRUCTIONS:

1. Whisk together all ingredients for marinade, score chicken to the bone, then cover in marinade.
2. Leave chicken in marinade for a minimum of 2 hours, but preferably overnight.

Off to the braai……..

3. Load the chicken into a sandwich grid.
4. Braai over moderate coals for around 20 minutes, basting continuously with the left over marinade. Keep the chicken higher over the coals to avoid burns and flare ups.
5. Then drop chicken closer to coals over a high heat, for about 5 minutes, turning continuously to crisp the skin.

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