Marinade for braai chicken

 This was the default way to cook chicken on the braai when I was growing up (and I believe many, many Afrikaans households had the same recipe). Mix everything together, marinade and off you go.

We've since updated the method, so while the making process is the same, we marinade the chicken in a vacuum-sealed bag with around half the marinade, then sous vide it in that same bag until it's already cooked. The sous vide process cooks the marinade so you lose the crispy bits when it goes on the braai, so now we take the sous vide pieces, cover it in fresh marinade and put it on the coals.

Ingredients:

1 c dark vinegar

1 c tomato sauce

2 T smoked paprika

small handful of large salt crystals

2 T tomato paste

2 T sugar

1/2 c sunflower oil

2 T worcestershire sauce

1/2 t mustard powder

1 t garlic

3/4 c chutney

1 large onion, grated

pepper to taste