- 4 - Grain Field Chickens chicken leg quarters
- - SPICE RUB
- 5 ml - sea salt
- 3 ml - freshly ground black pepper
- 10 ml - smoked paprika
- 5 ml - mixed herbs
- 5 ml - mustard powder
- 5 ml - lemon zest
- 3 - sprigs of thyme
- - BASTING SAUCE
- 30 ml - apricot jam
- 60 ml - chutney
- - about 30ml red wine vinegar
- 15–30 ml - Sriracha (or your favourite hot sauce)
- 15 ml - Worcestershire Sauce
The secret to braaiing smoky, succulent chicken is adding the basting sauce for only the last quarter of the cooking time.
1 Light the briquettes in your kettle braai; you will need medium-high heat to cook the chicken.
2 Using a sharp knife, cut three deep incisions in the skin of each piece of chicken. This will help the heat (and flavouring) to penetrate the meat and ensure even cooking. Mix together the ingredients for the spice rub in a pestle and mortar until well combined and rub generously over the chicken pieces.
3 Make sure the cooking grate in your kettle braai is clean and ready to use. Braai the chicken over direct heat for a couple of minutes on each side to get the cooking process going. When the chicken starts to colour, move the pieces to the side of the braai grid so they cook over indirect heat. Close the lid and allow the chicken to cook gently for about 30 minutes. Check the chicken at least once during this time.
4 Mix the basting sauce ingredients together. Open the kettle braai and brush the skin side of the chicken pieces generously with the basting sauce. Cover the kettle braai with the lid and allow the meat to cook for another 10–15 minutes or until golden-brown and sticky, turning once. Be vigilant; you don’t want the chicken to burn! Serve with your favourite side dishes; we chose warm potato salad, hummus, olives and herb salad.