It’s crucial that marinate has to COVER the chicken (half chicken) for 24 hours. It’s a must!
Ingredients for marinate:
- 2 Red onions
- Half a cup of dark rum
- 2-3 Tablespoons cane sugar
- 3 garlic cloves
- About a half teaspoon fresh chopped garlic
- Fresh chilli to YOUR hot taste
- 1 lemon, the juice and the zest
- Little Fresh Ginger
Method:
- Blend all the ingredients in a food processor and add around a cup of water for volume
The texture should be like yoghurt
This is called a ‘rum rub” and this marinate you need to rub in the half chicken. Do NOT cut in the chicken as this will dry it out later. I used chicken portions 1.20 kg. as above illustrated photo.
After 24 hours preheat your oven on 150 C:
- Place chicken on tray and rub off marinate. Set marinate aside.
Depending the on size (1.2KG) IDEAL. Around 30 min and then up to 180C for another 10 min till crisp and juicy….aaaaah the smell at this stage is the best!
Bring marinate to a boil and reduce to one third to intensify flavour. Flavour with salt.
Serve with fried rice and vegetables of your choice.
Thank you Chef Eric Buitendijk for sharing this recipe with us.
ENJOY!
