|1||chicken — whole|
|sea salt and freshly ground black pepper|
|4||garlic — cloves|
|lemon — zest and juice|
|65 ml||fresh chillies — 573|
|15 ml||paprika — smoked|
|30 ml||Worcestershire sauce|
To spatchcock the chicken:
Rinse the chicken inside and outside, pat dry with paper towels.
Place chicken, breast side down, on a chopping board. Using a sharp
knife, cut down the left side, close to the backbone, from rear to the neck,
then do the same down the right side of the backbone.
Open the chicken and season the inside with salt and pepper.
To make the marinade:
Char the pepper on the flame of your hob or under the grill until
blackened all over.
Place in a plastic bag to steam for 10 minutes, remove the skin and deseed.
Peel garlic and trim chillies, add to food processor with the red
pepper, lemon zest and juice, oil, paprika and Worcestershire sauce.
Blitz until fairly smooth.
Pour the marinade sauce over chicken and leave for at least 2 hours.
Cook chicken over medium heat on the braai for 35 to 40 minutes, or
until it is cooked through, or roast in the oven at 190ºC for 45 minutes.
Serve with potato wedges, creamed spinach and chakalaka.