Chicken Dust Recipe: Township Style Grill Favorite

• Juicy, flame-grilled chicken with a smoky street-side flair
• Marinated in bold spices and grilled over open flames or charcoal
• Served with pap, chakalaka, or a fresh salad
• Perfect for weekend braais or quick street-side bites

Ingredients

For the Chicken:

• 1 whole chicken (cut into portions or spatchcocked)
• 2 tbsp cooking oil
• 1 tbsp white vinegar or lemon juice
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp paprika (smoked or sweet)
• 1 tsp ground coriander
• 1 tsp peri-peri or chili flakes
• 1 tsp garlic powder
• 1 tsp onion powder
• Optional: 1 tbsp BBQ sauce or tomato sauce for glazing

For the Mop Sauce (Optional but authentic):

• 2 tbsp oil
• 1 tbsp vinegar
• 1 tsp chili flakes or peri-peri spice
• Pinch of salt

Instructions

1. Prep the Chicken:
   • Clean and pat dry the chicken. If using a whole chicken, spatchcock it by removing the backbone so it lays flat.
   • Score the meat lightly for better flavor penetration.
2. Make the Marinade:
   • Mix oil, vinegar/lemon juice, and all dry spices into a thick paste.
   • Rub the marinade generously over the chicken and refrigerate for at least 1 hour (overnight is best).
3. Grill It:
   • Preheat a charcoal grill or open flame.
   • Place the chicken skin-side down first. Grill slowly on medium heat for 25–30 minutes, turning occasionally.
   • Mop occasionally with the mop sauce to keep it moist and spicy.
4. Finish & Serve:
   • Optional: brush with BBQ or tomato sauce in the last 5 minutes for that sticky glaze.
   • Serve hot with pap (maize meal), chakalaka, or fresh salad.