Honey and mus­tard chicken

YOU Best Recipes: Braai - - Con­tents -

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

3-4 hours.

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


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