GRILLED CHICKEN

GRILLED CHICKEN ON BED OF RICE

INGREDIENTS

1 Whole Chicken (Skinned or With Skin)

2 tsp Salt

1 or 2 tsps Chilli Powder 

1/2 tsp Turmeric Powder

2 tsp Mustard Paste

2 tsp Ginger Powder

3 Tbsp Apple Cider Vinegar

3 Tbsp Soya Sauce
2 Tbsp Honey

2 Tbsp Oil - Preferably Olive Oil

2 Tbsp Melted Butter

PREPARATION

Clean chicken, rinse to clean and drip and pat dry. Make slits and prick with a fork all over. Rub salt all over chicken. Set aside.

In a small bowl, add the chilli powder, turmeric powder, ginger powder and mustard paste.  Stir with a spoon to mix.

Add the vinegar, soya sauce, honey and oil. Stir to mix and blend to a smooth paste.

Rub this marinade all over the chicken. Save about 2 tablespoons of the marinade for later use. Marinate the chicken (preferably in the fridge) for at least an hour. The longer it marinates, the better.
Place chicken, with breast side facing down, in baking tin or oven-proof dish. Pop into pre-heated oven (170 deg C). Let it cook for 15 minutes.

Remove dish from over and flip the chicken over.

Smear the marinade saved earlier on the chicken. Return to oven to cook for another 13 minutes or until it is well browned.

Towards the end of cooking time, drizzle the melted butter all over the chicken.
Serve with Roti, Naan, Khubz (Arabic Bread) with Hummus (Dip prepared with chick peas) or with Fruity Spicy Rice and a salad.

SERVING SUGGESTION