By Jane Curran
Combine all the marinade ingredients in a non-metallic bowl and coat the chicken well. Marinate for at least 1 hour, or up to overnight.
When ready to cook, remove the supremes from the marinade, and shake off any excess. Season and cook, skin side down, on the hottest part of the barbecue for 10 minutes, removing to a slightly cooler part for another 15 minutes, and turning once. Baste with the marinade during cooking. When the chicken is completely cooked through, serve immediately.
- 4tbsp sweet chilli sauce
- 4tsp lime leaves, finely chopped
- 3 stalks lemongrass, finely chopped
- 4tsp grated ginger
- 4tbsp olive oil
- 4 free-range chicken supremes, skin on
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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