2 HONEY AND MUSTARD CHICKEN

SERVES 4 Preparation 10 min Marinating 3-4 hours Cooking 1-1½ hours 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 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…

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You Best Braai Recipes (Digital) - 1 Issue, 2017 - Special

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