Sweet and savoury is a match made in protein heaven. There’s no longer any need to suffer through dry and boring chicken breasts that have a sprinkle of salt and pepper. This recipe is so simple and tasty that you will be salivating at the thought of leftovers. Make this for your mates, or make it on a sUnday night and forget about meal prep for the rest of the week!
Adam Perry Lang uses his Four Seasons rub as a base for almost everything that goes on his braai. Start with his basic recipe and tweak the flavour by adding your favourite spices, like chilli powder, oregano, cumin – even cinnamon. To make a big batch, whisk together 1 cup kosher salt, 2 tbsp freshly ground black pepper, 2 tbsp garlic salt, and 1 tsp ground cayenne.
Wondering when your braai is ready to go? Light a charcoal grill and let it burn down (or light a gas grill and adjust heat) until you can hold your hand 12cm from the grate for 8 seconds. Say goodbye to black and tough meat right now.