We've served the chicken with a simple mix of rice and beans; a green salad would also be nice. Mop sauce, a Southern barbecue favourite, is brushed onto meat while it's grilling to baste it and add flavour.
- 300 gm (1½ cups) long-grain rice
- 400 gm canned red kidney beans, drained and rinsed
- 2 spring onions, thinly sliced
- 1 butterflied chicken (about 1.6kg), at room temperature
- 1 kg okra
- To taste: lime juice and coriander
- 60 ml (¼ cup) malt vinegar
- ½ small onion, finely grated
- 2 tbsp brown sugar
- 1 tbsp molasses
- 1 tbsp Worcestershire sauce
- 2 garlic cloves, finely chopped
- 1Heat a barbecue or char-grill pan to high heat. Place rice in a saucepan, cover with cold water by 2cm, bring to the boil, then reduce heat to lowest setting, cover and cook until all water is absorbed (15-20 minutes). Set aside covered for 10 minutes. Mix with red kidney beans and spring onion, season to taste and keep warm.
- 2For mop sauce, combine ingredients in a bowl.
- 3Make a few slashes in the chicken breast and legs and grill chicken, starting bone-side down, brushing occasionally with mop sauce, until chicken is half-cooked (12 minutes). Turn chicken, baste well, and grill, basting occasionally, until charred and cooked through (5-7 minutes) and internal temperature is 74C. Add okra to the grill when you turn the chicken and cook, turning occasionally, until tender (7 minutes). Chop chicken into pieces, squeeze on lime juice and serve with okra, and rice and beans topped with coriander.