In South Africa the word “braai” means cooking over an open fire. The culture of grilling is as ingrained there as it is in the U.S., with backyard cooks passionate about the seasonings they use. This marinade reflects the Cape Malay influences, highly flavored with spices. Serve with a lightly dressed salad of curly endive or radicchio lettuce.
- 1/2 cup apricot jam
- 1/3 cup white wine vinegar
- 1/4 cup water
- 1/4 cup packed dark brown sugar
- 3 tablespoons garam masala or curry powder
- 2 teaspoons coarse salt
- 1-1/2 teaspoons finely chopped fresh gingerroot
- 2 cloves garlic, finely chopped
- 1/4 teaspoon freshly ground pepper
- 5 to 6 (20 ounces) Just Bare Chicken Drumsticks
|Amount Per Serving|
|Calories 225||Calories from Fat 29|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||10%|
|Trans Fat 0g||10%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||4%|
|Total Sugars 17g|
|Calcium 4%||Iron 10%|
|Vitamin C 4%||Vitamin A 1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Mix all the ingredients but the chicken in a large bowl or resealable plastic bag until well blended. Add the chicken; turn in marinade until well coated. Cover or seal; refrigerate at least one hour.
Heat grill to medium-high heat. Remove chicken from marinade (reserve). Place chicken on grill; cook 15 to 20 minutes, turning occasionally. Brush with reserved marinade; cook 5 to 10 minutes longer or until chicken is no longer pink. Cook to internal temp of 165°F. Discard any remaining marinade.
Nutritional values may change if you choose to substitute another chicken product.