Spatchcocked chicken

Recipe from: 10/31/2002 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 30
    ml
    aniseed
  • 3
    lemons, juice and rind
  • 2
    onions, finely chopped
  • 60
    ml
    fresh coriander, finely chopped
  • 5
    cm
    piece fresh ginger, grated
  • 4
    cloves garlic, crushed
  • 10
    ml
    paprika
  • 2
    ml
    red pepper
  • 250
    ml
    oil
  • salt and freshly ground black pepper
  • 2
    baby chickens
 

Method

 
Crush the aniseed and process with the rest of the ingredients except the chickens to make a marinade.
Slice through the chicken's breast bones and flatten them out.
Place in a plastic bowl and pour over the marinade.
Cover and marinate for 12 hours in the fridge.
Bring the chickens to room temperature before braaiing them.
Secure the wings and drumsticks in position with kebab skewers.
Braai high over moderate coals for 45 to 60 minutes, brushing frequently with the marinade.
The chickens are done when the skin is crisp and juices run clear when a testing skewer is inserted into the thickest part of the birds.
Sprinkle with extra fresh coriander just before serving.
 

Read more on: poultry  |  grill
 

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