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Henrie's Recipes
Honey-grilled chicken
Henri Geyser
Posted Wed, 14 Oct 2009
Thank goodness the cold, wet winter is just about over and the sunny days are here, which means barbeque time - and what better dish to prepare on the braai than succulent, free-range chicken.
Chicken is a wonderfully endearing meat, almost impossible to ruin unless you burn it or overcook it ( or forget to turn the oven on!).
The only really risk factor when cooking chicken on the barbeque, or grilled in the oven, is the marinade you use because most marinades tend to contain ingredients which burn or blacken quickly.
Grilling or doing chicken on the barbeque needs some concentration to avoid disasters. For a start, it’s important to cook chicken slowly, with the chicken placed fairly high off the coals and to baste the meat frequently.
Alternatively you can make a sauce to serve separately from the chicken, then you can work on fairly high heat and as long as you turn the chicken frequently, the risk of burning is not too great…and, as a bonus, you get deliciously crispy chicken skin, which I adore.
One of my favorite marinades is a simple concoction of honey, garlic, onion, lemon and a few other flavours. It’s dead easy and delicious.
To serve four generous portions of grilled or barbequed chicken you need:
Ingredients
8 chicken pieces (I like the thighs or wings out of personal preference, but drum sticks or breasts work just as well)
3 large onions, peeled and thickly sliced into rounds
4 cloves of garlic, peeled and coarsely chopped
60 ml honey
1 tablespoon whole grain honey
20 ml lemon juice
2 tablespoons soy sauce
Freshly ground black pepper
4 tablespoons dry white wine (or 2 tablespoons white vinegar and two tablespoons water mixed)
2 tablespoons vegetable or olive oil
Method
Pour and spoon all the ingredients except the onions and chicken into a flat glass dish and mix well
Add the chicken pieces one by one, turning to coat well
Cover with the onion rings
Leave to marinade for 4-6 hours before cooking
Place the chicken and the onion rings over medium heat under the oven grill or on the coals, turn and baste frequently
It doesn’t matter if the onion falls into the fire and burns away – they are really only there for the flavour, but if you can salvage a few slices they do taste divine.
Here’s a tip – the thicker you slice them the less chance there is of losing them in the fire
This chicken goes well with baked potatoes or little new potatoes, a salad, and/or plain steamed green vegs such as asparagus
Wine recommendation
Mooiplaas Pinotage 2005 Stellenbosch R63.00
The wine has delicious flavours of red cherries and ripe plums (typical for this area) which have been enhanced by a very small component of wooded Cabernet Sauvignon.
