Honey and mustard chicken
1 whole chicken salt and pepper
500 ml (2 c) buttermilk
45 ml (3 T) chopped fresh rosemary 4 garlic cloves, crushed
RUB salt and pepper
100 ml honey
125 ml (½ c) lemon juice
15 ml (1 T) Dijon mustard
1 Truss the chicken and transfer to a large plastic bag.
2 Marinade Add all the marinade ingredients
to the chicken in the bag and marinate for
3 Remove the chicken from the marinade, pat dry, season with salt and pepper and transfer to the spit.
4 Place over an open braai containing moderate coals. If you’re braaiing on the ground, use stones to secure the spit. Braai for 1-1½ hours or until done. Check by wiggling the thighs – if they move easily and the juices run clear when pierced, the chicken is done.
5 Rub Mix all the ingredients and rub over the chicken often during the last half hour of cooking.
10 min Marinating 3-4 hours Cooking 1-1½ hours