|1||chicken — butterflied|
|2||lime — or lemon|
|2 Tbs||fresh chillies — 573|
|2 Tbs||tomato sauce|
|2 Tbs||vinegar — balsamic|
|1 Tbs||fresh lime juice|
|1 tsp||wholegrain mustard|
|1 tsp||smoked paprika|
|1/2 tsp||dried provencal herbs|
|1/2 tsp||dried coriander|
|1/2 tsp||cinnamon — ground|
|1/2 tsp||fennel — ground|
|2||garlic — cloves, minced|
|sea salt and freshly ground black pepper|
Combine all the marinate ingredients in a large bowl.
Smother the chicken in the marinate, making sure to work the sauce in between the skin and the flesh. Cover with cling film and store in the fridge for as long as possible – at least 4 hours, but preferably overnight.
Remove the chicken from the fridge at least half an hour before cooking.
Cook the chicken on your braai/BBQ over a medium heat for 35 to 40 minutes, turning every 10 minutes or so. Baste the chicken with the remaining marinate as it cooks.
Cut the limes in half and place flesh side down onto the braai/BBQ. Cook for about 15 minutes or until the limes are soft and the flesh slightly charred.
Just before serving, squeeze the cooked limes over the chicken.
Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.
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