Butterfly Chicken with Spicy herb marinade

By admin
12 March 2014

We love to braai and we love chicken . Lets put two of our favourite things together . A great weekend treat

Serves 4-6


For the marinade:

  • 2 garlic cloves
  • 5ml (1 teaspoon) black pepper
  • 1 whole red chilli, deseeded
  • 2.5ml (½ teaspoon) ground cinnamon
  •  (½ teaspoon) ground nutmeg
  • 5ml (1 teaspoon) salt
  • 15ml (1 tablespoon) sugar
  • 90ml (6 tablespoons) vinegar
  • 45ml (3 tablespoons) soy sauce
  • 45ml (3 tablespoons) oil
  • Juice of 2 oranges
  • ¼ onion, chopped
  • 30ml (2 tablespoons) fresh thyme
  • 30ml (2 tablespoons) fresh sage, chopped
  • One whole chicken flattie


Blend all the marinade ingredients


Pour the marinade over the

chicken and place in the fridge for at least

half a day to absorb the flavours of the


Remove the chicken from the marinade

and braai on very low coals, turning

and basting with more of the marinade.

The chicken is done when you pierce

the leg with a sharp knife and the juices

run clear.

Tip : to butterfly a chicken cut the back bone out of a whole chicken and spread it out flat