BARBECUE CHICKEN LEMON AND GARLIC SAUCE
This braai spice and barbecue sauce takes the chicken to a whole new level when it comes to flavour! 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.
SPICE MIX (makes 500 ml)
125 ml (½ c) paprika
60 ml (¼ c) salt
60 ml (¼ c) sugar
45 ml (3 T) ground cumin
15-30 ml (1-2 T) chilli flakes
60 ml (¼ c) garlic flakes
30-45 ml (2-3 T) mustard powder BARBECUE SAUCE (makes 500 ml) 500 ml (2 c) tomato sauce
60 ml (¼ c) brown vinegar
60 ml (¼ c) Worcestershire sauce 60 ml (¼ c) brown sugar
30-45 ml (2-3 T) prepared mustard 15 ml (1 T) spice mix
(recipe below left)
Tabasco sauce to taste
1 whole chicken
1 Spice mix Mix the ingredients and store in an airtight container.
2 Barbecue sauce 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, about 10-15 minutes.
3 Chicken Sprinkle the spice mix liberally over the whole chicken. Allow to stand for 15 minutes.
4 Braai over moderate coals, turning often, until golden brown, 25-30 minutes. 5 Baste the chicken with the sauce and braai over hot coals for a further 15-20 minutes or until dark brown and done, turning often.
15 min Cooking 10-15 min (sauce) 45-50 min (chicken) Standing
3 garlic cloves, crushed
5 ml (1 t) chopped fresh oregano
15 ml (1 T) grated lemon zest 60 ml (¼ c) lemon juice salt and pepper
Mix the ingredients well and follow the instructions in the barbecue chicken recipe above for spit braaiing. The spice mix step can be omitted. 60 ml (¼ c) soy sauce
30 ml (2 T) mirin or sweet sherry 45 ml (3 T) honey
30 ml (2 T) rice vinegar
Mix the ingredients well and follow the instructions in the barbecue chicken recipe above for spit braaiing. The spice mix step can be omitted.