Honey and mustard chicken

1 whole chicken salt and pepper

MARINADE

500 ml (2 c) buttermilk

45 ml (3 T) chopped fresh rosemary 4 garlic cloves, crushed

RUB salt and pepper

100 ml honey 125ml(½c)lemonjuice

15 ml (1 T) Dijon mustard

1 Truss the chicken and transfer to a large plastic bag.

2 Marinade Add all the marinade ingredients

1 SERVES4

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.

Preparation

10 min Marinating 3-4 hours Braaiing 1-1½ hours