Serves 4 – 6
Recipe & styling by Ilse van der Merwe – photography by Tasha Seccombe. From the book Easy Al Fresco published in 2023 by Penguin Random House
Recipe Category

You will need

160 ml (⅔ cup) mild fruit chutney
160 ml (⅔ cup) mayonnaise
125 ml (½ cup) tomato sauce
60 ml (½  cup) soy sauce
30 ml (2 Tbsp) Worcestershire sauce
2–3 cloves garlic, finely grated
1 medium onion, coarsely grated
12 mixed chicken pieces, bone-in
a handful fresh coriander, roughly chopped, for serving (optional)


To make the chutney marinade, add the chutney, mayo, tomato sauce, soy sauce, Worcestershire sauce, garlic and onion to a medium mixing bowl and stir to mix.

For cooking over stove-top and finishing on a fire:

Add the marinade to a large pot and stir. Add the chicken pieces and stir to coat, then place over medium heat and bring to a simmer. Cook for about 40 minutes over low heat, partially covered with a lid, then remove the chicken pieces from the sauce using tongs. Using a hinged grid over medium-hot coals, braai the chicken pieces on both sides until browned and sticky (about 10 minutes only as these are cooked already), basting often with the remaining sauce. Serve hot, garnished with fresh coriander, with the sauce on the side and your choice of sides (rice, potatoes, polenta, pap, salad, bread).

For cooking in the oven:

Preheat the oven to 180°C. Arrange the raw chicken pieces in a single layer in a baking or casserole dish, then pour the marinade sauce over, giving the dish a gentle shake to ensure the sauce is in all the crevices. Bake on the middle shelf for 60–75 minutes, or until brown all over (the meat should easily fall off the bone), then serve hot, as above.