Braaied Spatchcock Chicken with Lemon & Garlic

Ingredients

• 1 whole chicken (1.5–2 kg), spatchcocked
• 3 tbsp olive oil
• 1 tbsp BlixSam Zesty Voël
• 1 tbsp BlixSam Garlic Melt
• 1 tsp BlixSam Lemon Leaf
• Zest of 1 lemon
• Juice of 1 lemon
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp freshly ground black pepper
• Salt, to taste

Method

1. Pat the chicken dry and place it in a large dish.
2. In a bowl, combine the olive oil, BlixSam Zesty Voël, BlixSam Garlic Melt, BlixSam Lemon Leaf, lemon zest, lemon juice, garlic, parsley and black pepper.
3. Rub the marinade generously over and under the skin of the chicken.
4. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
5. Prepare a braai with medium, indirect coals.
6. Place the chicken skin-side up on the grid over indirect heat and close the lid.
7. Braai for 40 minutes, turning once if needed.
8. Move the chicken over direct coals for the last 8–10 minutes, turning carefully until the skin is golden, crispy and lightly charred.
9. Check that the thickest part of the thigh reaches 75°C or that the juices run clear.
10. Rest for 10 minutes before carving and serving.

BlixSam Tip

Perfect With

• Garlic bread
• Braai potato salad
• Grilled mielies
• Greek salad
• Roasted vegetables

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