First posted: Jan 4, 2016

BBQ Chicken with Chakalaka Relish



Cooks in:        Serves:4

  • 1 whole spatchcock-style chicken, or 8 mixed chicken pieces, skin on
BBQ sauce
  • 2 Tbsp olive oil
  • 2 Tbsp tomato ketchup
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp runny honey
  • 1 Tbsp lemon juice
  • 1 fresh chilli, deseeded and chopped, or 1 tsp dried chilli flakes
  • 2 tsp paprika
  • ½ tsp dried coriander
  • ½ tsp ground cinnamon
  • 2 cloves garlic, minced
  • generous pinch each of salt and freshly ground black pepper
Chakalaka Relish
  • 2 Tbsp olive oil
  • 1 medium-sized onion, finely chopped
  • 1 red bell pepper, deseeded and finely chopped
  • 1 clove garlic, minced
  • 1 red chilli, deseeded and finely sliced
  • 1–2 tsp medium curry powder
  • 1/2 tsp dried mixed herbs
  • 2 medium-sized carrots, grated
  • 1 x 410g can peeled, chopped tomatoes
  • 1 x 410g can baked beans
  • 1 Tbsp tomato ketchup
  • 1 Tbsp chutney (or apricot jam)
  • generous pinch each of salt and freshly ground black pepper, or more to taste

What to do

1. Combine all the bbq sauce ingredients in a jug.

2. Baste the chicken with the sauce, cover with clingfilm and leave to stand in the fridge for as long as possible before cooking (overnight is ideal, but not essential). Remove from the fridge and bring to room temperature about 20 minutes before cooking.

3. Cook on the barbecue for 30–35 minutes, with the lid down if you have one, turning halfway, until cooked through. Baste with any extra sauce every 10 minutes or so during cooking.

4. Serve immediately with a side salad or a generous spoonful of mealie pap or polenta.

Note: To turn a whole chicken into a flattie, place the chicken so that the drumsticks are on top. Cut along the breastbone with kitchen scissors. Pull the chicken apart and lay it flat on a roasting tray.

Chakalaka Relish
1. Heat the olive oil in a medium-sized saucepan over medium heat and cook the onion until softened, at least 5 minutes.

2. Add the red pepper, garlic, chilli, curry powder, mixed herbs and carrots, and cook for a further 3–5 minutes.

3. Add the remaining relish ingredients and leave to simmer for at least another 30 minutes.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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