Honey and MannaBrew Espresso BBQ chicken

SERVES 4

Easy

15 min + 4 hours brining time

4 hours

RECIPE DEVELOPED BY:

Ashleigh Sequeira - ICA third year student specialising in Culinary Media Communication

STYLING & PHOTOGRAPHY:

Ashleigh Sequeira - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

BRINE

250ml (1 cup) MannaBrew Superfood Espresso, strong brewed

1L (4 cups) water

500ml (2 cups) salt

250ml (1 cup) brown sugar

BBQ CHICKEN

1 (1.3kg) whole chicken, cleaned

30ml (2 tbsp) vegetable oil

salt, to season

GLAZE

125ml (½ cup) MannaBrew Superfood Espresso, strong brewed

80ml (⅓ cup) honey

For the coffee brine, combine the freshly brewed MannaBrew Superfood Espresso, water, salt and sugar in a pot. Heat until the salt and sugar is dissolved, 5 minutes. Remove it from the heat and allow to cool.
Add the chicken to the brine and place a weight on top so that the chicken is fully submerged. Cover and refrigerate for 4 hours.
For the glaze, combine the freshly brewed MannaBrew Superfood Espresso and honey, reduce until thickened, 8-10 minutes.
Prepare a kettle braai with medium coals.
Remove the chicken from the brine and pat dry with kitchen paper.
Drizzle the oil over the chicken and season with salt.
Braai the chicken over medium heat for 30-40 minutes, turning regularly and basting with the glaze often, taking care not to burn the glaze.
Serve the BBQ chicken with more glaze on the side.

TIP: Alternatively, the chicken can be roasted in the oven at 180°C for ±1 hour. A pear, walnut and goat cheese salad makes the perfect accompaniment to the BBQ chicken.

As part of an exciting collaboration with @ MannaBrew, ICA students created unique recipes showcasing MannaBrew products. In addition to crafting the recipes, students also styled and photographed their dishes. Third-year ICA student Ashleigh Sequeira, specialising in Culinary Media Communication, developed this recipe for a Honey and MannaBrew Espresso BBQ chicken.

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