Recipe Ingredient
- 1 whole chicken (approximately 1.5 kg)
- Marinade (A):
- 2 cloves garlic, finely chopped
- 1 tbsp paprika
- 1 tbsp ground fine black pepper
- 1 tsp chicken stock granules
- 1 tsp salt
- 1 tbsp mixed herbs
- 2 tbsp light soy sauce
- 3 tbsp honey
- (B):
- 1 tbsp vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Chop off the head, neck and feet of the chicken. Season the cavity of chicken with a dash of salt and pepper.
- Combine ingredients (A) in a saucepan and bring to a low simmering boil for two to three minutes.
- Place chicken in a roasting pan. Pour hot marinade over the chicken and brush evenly all over its skin. Keep remaining marinade aside.
- Put chicken on its back and grill in the oven at 200°C for 25 to 30 minutes. Pierce the chicken under the wings and in the drumsticks to allow fat to flow out.
- As soon as the chicken juices start to caramelise, add a little hot water and baste the chicken occasionally. Lower the temperature to 180°C and continue to grill for another 30 minutes or until chicken is fully cooked when tested with a skewer.
- Blend the remaining marinade with the honey and mix in ingredients (B). Stir well to combine and baste chicken with this mixture during the last 10 to 15 minutes of grilling.
- Remove chicken from the oven, drain the liquid from inside the chicken and serve it separately. Skim off fat from the juices in the roasting pan. Strain and pour over the chicken, and serve immediately.
