Peri-peri spatchcock chickens

Peri-peri ingredients: Mix
this whole lot up in a nice big jug.
Mince the garlic in a garlic press and add this to all of the other ingredients.
I
find it’s better to spatch cock your chickens because whole chickens on
the braai are tricky little devils – so I spatch cock them – marinate
them – par cook them either in the oven for 25 minutes at 180d or the
microwave for 10 minutes each and just finish them off on the coals or
gas braai for literally 5 minutes.

How to Spatchcock a Chicken:
Turn you chicken breast side down.
Using some scissors cut from the bum right through to the neck.
Open
it out and flatten it – use one hand over the other and push down with
your whole body weight on the breast bone until it cracks – it’s a bit
creepy but your chicken will be nice and flat if you do this.
Cut gashes into the breasts and thighs to allow the marinade to penetrate well.
Place
each bird into a Ziploc bag and divide the marinade between them – I
throw in the “empty” squeezed lemons as well for a bit of extra flavour.
Zip them up – give them a good shake and pop them into the oven for the night!

I par
cook each one for 10 minutes in the microwave and then finish them off
on the braai for 5 minutes to get that nice smokey – chargrilled –
crispy skin and wings finish.
Pour the marinade into a frying pan and reduce till you get a nice hot and spicy peri-peri dipping sauce.

Reprinted with the permission of Janice Tripepi. To visit Janice Tripepi’s blog click here.