Sweet Mustard Chicken Thighs

Get your braai going and let the coals settle to medium-high heat — you want good, even heat without flames licking the chicken.

Mix the mustard, brown sugar, allspice, and red pepper flakes in a small bowl. This Carolina-style sauce is proper lekker — sweet with just enough kick.

Set aside a quarter cup of the sauce mixture for drizzling at the end. Keep it clean — no cross-contamination with the raw chicken.

Spray your braai grid with cooking spray and place the chicken thighs on the grill.

Brush half of the remaining sauce over one side of the chicken. Don't be shy — get good coverage.

Braai for 3-4 minutes until you get nice grill marks and the sauce starts to caramelize.

Flip the chicken and brush with the remaining sauce on the other side. (Thighs are forgiving but don't let them dry out — they should still have some give when pressed)

Cook another 3-4 minutes until the internal temperature hits 75°C and the juices run clear.

Transfer to a serving platter and drizzle with that reserved clean sauce. Let the chicken rest for a few minutes before serving.