Chipotle Bbq spatchcock chicken, chakalaka, corn on the cob, green salad served with Peppadew roosterkoek

Chipotle Bbq Spatchcock Chicken, Chakalaka, Corn, Green Salad with Peppadew Roosterkoek

Recipe by: Thando Manyoni 
See more of Thando’s creations:

Back story: This is a dish that represents how my family likes to eat. My mom loves her meat and she loves to have me make my bbq sauce and have it sit in the fridge for whenever she needs it. My mom has also taught me to make so many south African dishes and her chakalaka is one of them. I still struggle to replicate her dishes, as I believe she has that mom magic. So it doesn’t matter if I weigh and follow her steps precisely, I just don’t come with that mom magic lol. Before this, I also had no clue what Roosterkoek was because when I grew we had braai pap as our starch of choice.

Peppadew Roosterkoek

300g bread flour  
150g polish 
10ml instant yeast  
5ml salt 
15ml sugar (optional, helps with speeding up proofing stage) 
30ml sunflower oil  
200ml warm water  
60ml finely chopped peppadews 

Combine the flour, polish and yeast until fully combined. Add salt, sugar, 20ml of oil and  the peppedews.  
Gradually add the warm water until the dough comes together, the dough will be sticky. 3. Add remaining oil the bowl, spreading it and then transferring the dough to the bowl. (Oil  ensures that dough does not stick to the bowl) 
Proof until doubled in size  
Transfer to a floured surface, do not knock down. Cut and shape gently. Lay buns onto a tray  or board rubbed with oil. Proof buns again  
When the fire is ready, gently place buns on the fire and grill until the buns sound hollow  when you knock on them 

Chipotle Bbq Sauce

1 cup tomato sauce  
½ cup brown sugar  
4tbsp honey  
¼ cup soy sauce 
2 tbsp Worcestershire sauce 
½ onion  
2 roasted garlic cloves 
4 tbsp chipotle seasoning  
2 tsp liquid smoke (optional – I love adding this ingredient to my sauces because it  adds another level of smokiness and flavour to my dishes) 

1 whole chicken  

Finely chop the onions and garlic  

Add the tomato sauce, sugar, honey, soy sauce, Worcestershire sauce, onion, garlic, chipotle  seasoning and liquid smoke to a pot. Bring to simmer, allowing the ingredients to combine  and the sugar to melt. Set aside until ready to use 

While sauce is simmering, spatchcock the chicken by cutting along the back bone and  removing then butterflying the chicken  

Season the chicken with salt and pepper. Brush sauce on and place on the grill.  5. Braai the chicken, rotating and brushing sauce alternately until chicken is cooked  


2 carrots, grated  
2 garlic cloves, finely chopped  
½ onions, finely chopped  
1 tsp crushed ginger  
1 fresh chilli, finely chopped ¼ red pepper 
¼ green pepper 
¼ yellow pepper  
2 tbsp mild curry powder 
910ml paprika  
60ml canola oil  
1 can baked beans  

Add the oil to the pan. Saute the onion, garlic and ginger until translucent. And the carrots  and saute for 10 minutes  

Once carrots are soft, add the spices and chili, saute for 2-3 minutes 

Add pepper and saute until soft without browning. Take off the heat 4. Fold in the baked beans.  

Corn on cob

4 cobs 
100g butter  
Herb of choice (e.g. parsley), chopped  
Sea salt  

Melt butter add herb and allow to infuse for 5 minutes. 

Brush the corn with the butter and place on the grill. As the corn grills, continue to rotate  and brush with butter until the corn is cooked and an even char has been achieved on all  sides.  

Green Salad

500g Salad greens  
½ Cucumber, ribboned 
½ Avocado, sliced 
½ green pepper, thinly sliced  
½ medium sized red onion, thinly sliced  
¼ cup olive oil  
30ml white wine vinegar  
1 clove roasted garlic, crushed  

Prepare all the vegetables into a bowl 

For the dressing; combine the olive oil, vinegar, garlic and add the salt and pepper to taste  3. Dress the salad when ready to eat. 

Once all the components are ready. Plate onto a beautiful sharing platter and allow everyone to  dig in!