Basil pesto chicken on the braai

A simple recipe packed with flavour.
 
fire

Recipe from: September 2010
Preparation time: 10 mins
Cooking time: 1 hour
 
 

Ingredients

 
  • 1
    chicken
  • 1
    tub basil pesto (bought or homemade)
  • 3
    cloves garlic
  • 1
    lemon
  • Seasoning
Servings: Change Serving
 
 

Method

 
Take your tub of pesto and tuck it under the skin of the chicken.
Really push it back all the way up onto the breasts, thighs and drumsticks.
Stuff the chicken with the lemon (cut into 4) and garlic cloves (roughly chopped).
Let it marinade for at least 1/2 an hour.
Season the chicken skin with salt and pepper and place on a medium heat braai.
A weber is best for this as it crisps the skin so well and for best results, stand the chicken up on a beer can with half the beer in it.(Remove the lemon from the cavity if you are doing this.)
The chicken should be ready after about an hour.

Reprinted with permission of Chef Caro.

To visit Chef Caro’s blog, click here.





 

 

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2016-07-22 09:21
 
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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