It’s nearly the barbecue season or braai weather, as my family would say.
Cooking the chicken on the bone is the best way for me as the bone helps keep the delicate flesh moist and gives it that extra injection of flavour.
This dish can be cooked over the coals or in the oven. If you decide to barbecue , I would definitely recommend that you part cook the chickens in the oven for at least 30 minutes to ensure that the skin does not burn and that you are not left with raw meat on the bones.
I have cooked these half chickens at a low temperature in the oven and not only does it ensure that the meat is moist and tender but it ensures that the marinade does not burn and become bitter.
The marinade becomes sweet as it gently caramelizes and the coconut toasts and becomes