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Butterflied chicken over the coals

Recipe from: 4/10/2003 12:00:00 AM
Ingredients 12
Servings 8


  • 30
  • 3
    lemons, juice
  • 2
    onions, grated
  • bunch fresh coriander, finely chopped
  • 1
    x 5 cm piece fresh ginger, peeled and grated
  • 4
    garlic cloves, crushed
  • 10
  • 2
    cayenne pepper
  • pinch turmeric
  • 2
    whole chickens
  • salt and freshly ground black pepper
  • olive oil


Toast the aniseed in a pan until fragrant.
Grind and mix with the lemon juice, onions, coriander, ginger, garlic, paprika, cayenne pepper and turmeric.
Butterfly the chickens by cutting along the breastbone with a sharp knife and splaying open.
Brush the chickens with the spice mixture, cover and chill overnight.
Leave the chickens outside to reach room temperature before cooking.
Secure in a folding braai grid and braai over medium coals until the skin is crisp and the juices run clear when the meat is pricked with a testing skewer in the thickest part.
Season with salt and pepper and drizzle with olive oil.
Serve with plain yoghurt seasoned with garlic, salt and pepper and vegetabe parcels (see recipe).

Read more on: poultry  |  grill  |  sauté


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