Entree: Zimbabwe – Southern Culinary Region – Road Runner Chicken (Roadside-style marinated and charred whole chicken seasoned with Southern Zimbabwe braai spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 4 hrs

Total 5 hrs 10 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg)
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) lemon juice
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) peri-peri or bird's eye chili paste
- 1 tbsp (15 ml) smoked paprika
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 garlic cloves, minced
- 1 small onion, finely grated
- 2 tbsp (30 ml) honey or brown sugar
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Lemon wedges for serving

Instructions

1. Prepare the chicken by removing excess fat and patting dry. Make 4–6 shallow diagonal slits across each breast and thigh to help the marinade penetrate.
2. In a bowl, whisk together vegetable oil, lemon juice, red wine vinegar, peri-peri paste, smoked paprika, ground coriander, ground cumin, salt, pepper, minced garlic, grated onion, honey, and Worcestershire sauce to form a smooth marinade.
3. Rub the marinade all over the chicken, pushing some into the slits and inside the cavity. Place chicken in a large zip-top bag or covered dish and refrigerate for at least 4 hours, preferably overnight.
4. Remove the chicken from the refrigerator 30 minutes before cooking to come toward room temperature. Preheat a charcoal or gas grill to medium-high (about 400°F/200°C) for direct grilling and coals for braai-style char.
5. Oil the grill grates. Place the chicken breast-side up and grill over indirect heat first (move to a cooler zone), cover, and cook for 30 minutes to render fat and cook through, turning once.
6. Move the chicken over direct heat and sear for 6–10 minutes, turning and basting with reserved marinade or additional oil, until skin is deeply charred in spots and internal temperature at the thickest part reaches 165°F (74°C).
7. Transfer the chicken to a cutting board and rest for 10 minutes to allow juices to redistribute. Carve into portions.
8. Garnish with chopped cilantro and serve with lemon wedges, traditional sadza, or grilled vegetables as desired.