It is summer and time to braai! We have been experiencing wonderful weather, and typically South African, tend to celebrate this with fire, good wine and even better food on the braai.
This recipe was adapted from a sticky rib marinade recipe which, with a few changes, works wonders on chicken.
8 chicken pieces (I used legs and thighs)
4 tablespoons honey
8 tablespoons thick soya sauce
1/2 -1 teaspoon chinese five spice (depends on taste)
1/2-1 teaspoon ginger
1 whole chilli, finely chopped
zest of 1 orange
juice of 1 orange
Mix all the marinade ingredients together, and place the chicken pieces in the marinade. Allow to marinade for at least an hour before braaiing. Prepare you coals, and braai the chicken slowly until cooked. Remember to brush the chicken regularly whilst braaiing. Serve with sides such as bread and salad.