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.
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.