Easy

Serves: 4

Preparation time: 15 minutes

Cooking time: 45 minutes

• ¾ cup Woolworths Canola Oil
• 2 Woolworths Star Anise
• 4 T Woolworths Szechuan Pepper
• 4 T Woolworths Garlic Flakes
• 3 T Woolworths Red Chilli Flakes
• 4 T Woolworths Black Onion Seeds
• 1 T Salt
• 1 Woolworths Easy to Peel ClemenGold® Mandarin, zested

For the chicken

• 1 Woolworths Free Range Large Chicken
• Salt and freshly ground black pepper
• 1 Woolworths Easy to Peel ClemenGold® Mandarin, juiced

1. Add the oil to a pot placed over medium heat coals. Once the oil is hot, remove it from the fire and add the star anise, Szechuan peppercorns, garlic flakes, chilli flakes, onion seeds, salt and the zest of the ClemenGold® which should be removed using a vegetable peeler for larger pieces.
2. Allow the ingredients to sizzle in the oil while stirring. The mixture will instantly become fragrant. For the best flavour allow the chilli crisp to infuse overnight, but it can also be used immediately.
3. Butterfly your chicken before seasoning it with salt and freshly ground black pepper. Place it on the braai, skin-side down and cook over medium heat coals until the skin becomes golden, slightly charred and the fat has begun to render.
4. Turn the chicken over and cook the other side in the same manner. Before turning over add some of the chilli crisp then return the skin side to the fire. Season the flesh side with chilli crisp while the skin side cooks for another 10 minutes.
5. Turn over and cook the flesh side for another 10 minutes while giving the skin side another coating of the chilli crisp.
6. Before removing the chicken from the braai, finish with a squeeze of ClemenGold® finishing the chicken with the citrus flavour and creating some smoke. Remove the chicken from the braai and rest for 20 minutes before cutting and serving.