Butter-flied Peri-Peri Chicken


Serves 8

You’ll need:

2 X 1,3kg whole Chickens

For the marinade:

1Tablespoon flat leaf parsley, chopped

1 Tablespoon fresh mint, chopped

1 Litre Maas

1teaspoon salt and black pepper

Mix all the ingredients together for the marinade, set aside

For the stuffing:

4 Chilies, finely chopped

1 teaspoon Garlic, crushed

100g Butter, softened but not melted

1Tablespoon Paprika

1 Tablespoon, Lemon zest

1Tablespoon fresh parsley

1 Tablespoon fresh Coriander

1 Tablespoon Lemon Juice

Mix all the stuffing ingredients using a wooden spoon, set aside

Here’s how:

•    Wash chicken under cold water, pat dry with absorbent paper

•    Using kitchen scissors, cut along both sides of chicken backbone, remove backbone

•    Place chicken skin side up, on board

•    Using your hand, press down on breastbone to flatten chicken

•    Place the chicken in the marinade and allow to stand for 1 hr in the fridge

•    Remove the chickens from the marinade and discard marinade

•    Spoon the stuffing under skin of each chicken

•    Insert metal kebab stick through thigh and opposite wing to keep chicken flat, repeat with other thigh and wing

•    Season chicken with salt and pepper

•    When the coals are white and ashy, but still hot

•    Place chicken, stuffed side up on the braai

•    Braai until cooked through, about 50mins, turning once during cooking

•    Serve hot or cold

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