What’s better than Kentucky Fried Chicken? Chutney basted chicken on the braai, that’s what. While Colonel Sanders might have got it right with his secret recipe, he has nothing on good old Mrs Balls Chutney! Okay, we don’t mean to bash KFC. Truth be told, we have nothing against the guy (or his goods), but we can’t help but boast about how much better-than-everything-else our Mrs Balls Chutney Chicken on the braai recipe is!
Dear South Africans – chicken is not a side dish!
Before we get to our recipe, we’d like to bring to your attention why chicken is still important at the average braai. Sure, there are ribs, potatoes and fatty steaks, but when it comes to health, chicken offers a good protein profile and is better for your physique and heart (the inner workings of it, at least) than fatty bacon and red meat. And so we must tell you that chicken is delicious on the braai and a healthy option too!
The one, the only (in our opinion at least) Mrs Balls Chutney chicken recipe!
Remember that nothing is stopping you when you’re sitting far away from home soil and dreaming of the delights of a braai back home. A trip to the shop is all that’s required to get everything you need to whip up your own chicken on the braai that’s nothing short of reminiscent of home.
There’s no need to keep you waiting, is there? You’re probably already salivating at the idea of some sticky chutney braai chicken with some grilled garlic mielies to accompany it. Below is a recipe we’ve tried out several times (to make sure we’ve got it right, of course) and swear by it! Try it out for yourself.
What you need:
- 125 ml of Mrs Balls Original Chutney
- 8 pieces of chicken (Assorted pieces are nice)
- 60 ml of olive oil
- 10 ml of soy sauce
- 15 ml of Robertsons Chicken Spice
- 15 ml of Robertsons Origanum
- 10 ml of Dijon mustard
- 60 ml of white vinegar
- 125 ml of tomato sauce
What to do:
- Place the chicken pieces into a baking pan or shallow tray and rub them with a bit of salt to add flavour. Leave them to rest for a short while.
- In a large bowl, place the oil, soy sauce, mustard, white vinegar, tomato sauce, and spices and mix well. Ensure that all of the ingredients are well combined. Spoiler alert; this sauce will form your marinade and be basted onto the chicken later while you braai it too.
- Pour the sauce over the chicken pieces – make sure that each piece is well coated in the sauce. Then, leave the chicken to marinate in the sauce for around 1 hour in the fridge. This waiting period allows the flavours to truly seep into the chicken and provides that “hmmm” feeling when you take your first bite.
- After one hour, remove the chicken from the fridge and braai over medium coals until the chicken is thoroughly cooked through. It’s nice if there is slight crispiness to the chicken skin, but don’t let the basting sauce burn as not many people enjoy a charred chicken flavour. There will be plenty of leftover sauce in the pan which you should use to baste the chicken during the braaing process generously.
And that’s it – easy, right? Who knew that making Mrs Balls’ chutney chicken on the braai would be such a breeze!
This delicious chutney chicken recipe is one of the best, especially since it is so easy to follow and delicious in the end. Some great ways to serve or combine this treat are as follows (these are our suggestions).
- Serve with potato salad, coleslaw and a chunk of buttery garlic bread
- Serve with a fresh green salad and lemon salad dressing with buttery braai’d mielies on the side
- Serve with rice, roasted butternut and braai mushrooms
- Serve with pasta salad and braaibroodjies
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