Marinaded Chicken

Ingredients

• 1.1 whole chicken, cleaned
• 2.200 ml oil, original says '¼ cup' but metric shows 200 ml — interpreted as ¾ cup (188 ml ≈ 200 ml)
• 3.15 ml fresh or dried parsley, finely chopped
• 4.10 ml salt
• 5.5 ml garlic salt
• 6.5 ml mustard powder
• 7.1 lemon juice, freshly squeezed
• 8.2 cloves garlic, crushed
• 9.5 ml black pepper, coarsely ground
• 10.5 ml mixed herbs or oregano

Method

1. 1.Combine all the ingredients except the chicken. Beat well.
2. 2.Pour over the chicken and marinade for at least a few hours or overnight.
3. 3.TO ROAST: Put the chicken and the marinade in a roaster and bake at 350°F (180°C). Baste often until brown and crisp. Skim the gravy, add a little water. Thicken with Brono or similar.
4. 4.TO GRILL OVER A BRAAI: Boil up chicken for 15 minutes. Cool and then cut into serving portions. Pour over the prepared marinade and leave overnight. Take out of marinade to braai but baste often.
5. 5.TO GRILL IN THE OVEN: Split chickens down the back — baby chickens are nicest. Skewer chickens so they hold their shape. Put in the marinade overnight. Drain but reserve the marinade. Place on a grilling tray over a roasting pan. Put in a 400°F (200°C) oven, on bottom shelf. Cook until crisp and gold. You must turn and baste the chickens frequently with the reserved marinade.

Notes

• Chicken marinaded this way is particularly good cooked in a rotisserie or in a Weber braai.
• Oil: original typed '¼ cup' but metric column shows 200 ml (≈ ¾ cup). The metric value is used — likely a typo in the imperial column.
• Source: page 22 of Adobe Scan 24 Feb 2026.pdf.