This recipe may be done on a vertical grill, as pictured above- or in a conventional oven. The key to making this recipe a success is allowing the chicken to marinate overnight, as the flavor is enhanced and the chicken becomes tummylicious. I personally found the taste to be exactly as the name implies, and I look forward to seeing if my lovely readers agree.
1.2 kg chicken
1.5 tbsp onion powder
0.5 tbsp salt
1 tbsp flour
2 tsp garlic powder
2 tsp brown sugar
2 tsp tomato paste
1 tsp thyme
0.5 tsp ginger
0.5 tsp paprika
0.5 tsp dry mustard
0.5 tsp all spice
2 cups water
4 tbsp vegetable oil
Mix all the ingredients together in a zip lock bag.
Puncture the chicken evenly with a sharp knife, this allows the chicken to marinate all the way through.
Place the chicken uncut into the zip lock bag and refrigerate overnight, or at least 6 hours.
The next day, allow the chicken to reach room temperature before cooking.
My vertical grill is 2000W and my chicken cooked in a hour, so adjust cooking time accordingly.
Allow chicken to rest before serving.