Sticky Marinated Braai Chicken

Want extra-juicy chicken for your next braai? The amasi in this easy four-ingredient marinade helps tenderise the chicken, with Rajah All-in-One Curry Powder and chutney adding deliciously spicy, fruity flavours.

Ingredients

125 ml (½ cup) chutney 250 ml (1 cup) amasi (maas) 45 ml (3 Tbsp) Rajah All-in-One Curry Powder10 ml (2 tsp) Aromat Original Seasoning , 8 - 10 chicken pieces

Preparation method

To a large bowl, add the chutney, amasi, Rajah All-in-One Curry Powder and Aromat Original Seasoning. Stir well to combine.Add the chicken pieces to the bowl, ensuring that each one is well coated with the marinade. Cover with a lid or clingfilm and refrigerate for 24 hours (or at least overnight) to tenderise and flavour the chicken.Braai the chicken pieces on a grid over a bed of low-heat coals, for about 1 hour, or until the chicken is cooked through. Turn the chicken pieces over a few times while they braai.Serve with pap and your favourite braai sides.