CHAKALAKA MARINATED QUARTER CHICKEN

South African inspired chicken quarters served with a sweet and tangy cucumber salad.

SERVES 4

Season 4 chicken quarters, cut a few slits on the skin side of the chicken and set aside. Combine 1 can (410g) hot chakalaka and 2 Tbsp sugar and blitz until smooth. Pour over chicken and allow to marinade for at least 1 hour. Remove chicken and add left over marinade to a pan to reduce. Once reduced stir through 2-3 Tbsp butter and set aside for basting. Cook chicken over medium hot coals for about 10 minutes a side, basting every 5 minutes. Set aside and keep warm. To make the cucumber salad, combine 5cm knob grated ginger, 2 cloves chopped garlic, 3 Tbsp each sesame oil, rice wine vinegar and soy sauce, 1 Tbsp honey, 1 Tbsp chilli crisp (optional) , ½ thinly sliced red onion, about 2-3 Tbsp sesame seeds. Mix well and pour over and 1½ packets snacking cucumbers, halved diagonally. Allow flavours to infuse for about 15-20 minutes. Serve chicken with salad on the side.

 

COOK’S NOTE - DIY CHICKEN QUARTERS

Can’t find chicken quarters in store? Cut the back quarters off two whole chicken and use the rest to make our juicy Chicken Tsukune

You may also like

View all