Spicy hot baby chickens

By Faeza
29 June 2016


¦ 2 baby chickens

¦ 3 green chillies, finely chopped

¦ 10ml (2 teaspoons) crushed


¦ 20ml (4 teaspoons) minced

fresh ginger

¦ Salt and freshly ground black


¦ 10ml (2 teaspoons) brown sugar

¦ 5ml (1 teaspoon) turmeric

¦ 15ml (1 tablespoon) lemon juice

¦ 10ml (2 teaspoons) Worcestershire


¦ 30ml (2 tablespoons) oil

To serve:

¦ 125ml (½ cup) fat-free natural


¦ 65ml (¼ cup) chopped fresh


¦ 1 red chilli, deseeded and finely



Spatchcock the baby chickens by cutting down the back bone with a sharp knife.

Remove the back bone, turn over and flatten by pressing down on the breast bone.

In a large mixing bowl, mix together chillis, garlic and ginger.

Add salt, black pepper, sugar and turmeric.

Mix well and add lemon juice, Worcestershire sauce and oil.

Rub marinade onto the baby chickens, making sure you coat them well.

Allow to marinate in the fridge for an hour or overnight.

Cook on a hot braai. Mix together yoghurt, parsley and chillies.

Drizzle baby chickens with yoghurt sauce and serve with baked potatoes.