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