Marinating it overnight is totally worth it!
Ingredients:
Salt and milled pepper
1 (about 1.2kg) chicken, spatchcocked (ask your butcher to do it)
Marinade:
1 cup (250ml) double-cream plain yoghurt
3 Tbsp (45ml) PnP butter chicken six-spice blend
¼ cup (60ml) melted butter
1 sachet (50g) tomato paste
3 cloves garlic, chopped or grated
1 tsp (5ml) grated fresh ginger
Handful fresh curry leaves, stems discarded (optional)
Basting:
¼ cup (60ml) melted butter
1 Tbsp (15ml) chopped fresh coriander or curry leaves (optional)
Pineapple salsa:
1 pineapple, peeled and cubed
½ red onion, diced
Handful cocktail tomatoes, quartered
1 green pepper, diced
Glug olive oilJuice (30ml) and grated peel of
1 lime or ½ lemon
Salt and milled pepper
Method:
Season chicken and place in a deep dish.
Combine marinade ingredients and pour over chicken, coating evenly.
Marinate overnight (or at least 3-4 hours).
Combine basting ingredients.
Braai chicken over medium coals for 25-35 minutes, turning occasionally and basting with coriander butter.
Remove and place in a deep dish.
Cover with a lid until ready to serve.
This gently steams the chicken in its own heat cooking it a little more without drying out.
Combine salsa ingredients.
Serve chicken topped with pineapple salsa.
