Barbecue chicken

This braai spice and barbecue sauce takes the chicken to a whole new flavour level. Make them in advance so they’re ready when you need them. Here we use them for whole chicken on a spit but they work equally well if you’re roasting the bird in a kettle braai.

2 SERVES4

SPICE MIX

Preparation

15 min Cooking 10-15 min (sauce) Standing

15 min Braaiing 45-50 min (chicken)

Makes 500 ml (2 c)

125 ml (½ c) paprika 60ml(¼c)salt 60ml(¼c)sugar

45 ml (3 T) ground cumin

Mix the ingredients and store in an airtight container.

BARBECUE SAUCE

Tomato sauce is at the heart of most braai sauces. This one’s no exception.

Makes 500 ml (2 c) 500 ml (2 c) tomato

sauce

60 ml (¼ c) brown

vinegar

60ml(¼c)

Worcestershire sauce 15-30 (1-2 T) chilli flakes 60 ml (¼ c) garlic flakes 30-45ml(2-3T)mustard

powder

60ml(¼c)brownsugar 30-45 ml (2-3 T) prepared

mustard

15 ml (1 T) spice mix

(recipe above)

Tabasco sauce to taste

Put the ingredients in a small saucepan and bring to the boil while stirring. Reduce the heat and simmer until a dark, fragrant sauce forms, 10-15 minutes.

TO SPIT BRAAI

1 Sprinkle the spice mix liberally over the whole chicken. Allow to stand for 15 minutes.

2 Braai over moderate coals, turning often, until golden brown, 25-30 minutes.

3 Baste with the sauce and braai over hot coals for a further 15-20 minutes or until dark brown and done, turning often.