Bring that township braai flavour home with this Shisanyama-Style Glazed Chicken with Butternut — a perfect mix of smoky, tangy, and sweet! Made with #GrainFieldChickens Mixed Portions and a sticky honey-mustard glaze, this recipe delivers that straight-off-the-grid taste without the wait.
Whether you’re firing up the braai or using your oven grill, this is the kind of dish that fills the kitchen with that unmistakable #TasteOfGFC — bold, proudly local, and packed with flavour.
Serves 4
EASY
Cooking time: 25 – 30 minutes
Ingredients:
- 30ml (2 tbsp) shisanyama seasoning
- 10 Grain Field Chickens Chicken Mixed Portions, pat dry
For the Tangy Glaze:
- 125ml (½ cup) honey
- 15ml (1 tbsp) wholegrain Dijon mustard
- 15ml (1 tbsp) apple cider vinegar
- Juice of ½ lemon
To Serve:
- 500g chopped butternut
Method:
- Season: Rub the shisanyama spice all over the chicken and set aside. Grill for about 5 minutes on each side until lightly charred.
- Glaze: In a small bowl, whisk together honey, mustard, vinegar, and lemon juice. Brush the top side of the chicken generously with the glaze.
- Grill & Roast: Continue grilling until the chicken is golden and sticky — watch closely to prevent burning.
- Finish in the oven: Transfer the chicken and chopped butternut to a baking dish. Pour over any leftover glaze and roast until the
- chicken is cooked through and the butternut is tender.
- Serve hot with your favourite sides or pap for a true Shisanyama-style meal.
Serving Suggestion
Serve with pap, chakalaka, or a crisp garden salad for a proudly South African plate.
Nutritional Info (per serving)
Servings: 4
Calories: ±480 kcal
Protein: 36g
Fat: 22g
Carbohydrates: 32g
