Flame-Grilled Spatchcock Chicken with Peri-Peri Butter

Ingredients

• 1 whole chicken (1.4–1.6 kg), spatchcocked
• 2 tbsp olive oil
• 2 tsp BlixSam Piets-my-nou Spice
• 1 tsp BlixSam Smoke Craft
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp coarse black pepper

Peri-Peri Butter

• 100 g butter, softened
• 2 tbsp peri-peri sauce
• 2 cloves garlic, finely crushed
• 1 tsp lemon juice
• 1 tsp paprika
• ½ tsp salt
• 1 tbsp chopped fresh parsley

Method

1. Remove the backbone from the chicken using kitchen shears and flatten it by pressing firmly on the breastbone.
2. In a bowl, combine the olive oil, BlixSam Piets-my-nou Spice, BlixSam Smoke Craft, garlic powder, salt and black pepper.
3. Rub the seasoning mixture all over the chicken, coating it evenly.
4. In a separate bowl, mix together all the peri-peri butter ingredients until well combined.
5. Prepare a medium-hot braai with glowing coals.
6. Place the chicken skin-side down over indirect heat and braai for 20–25 minutes until lightly charred.
7. Turn the chicken over and continue braaiing for another 15–20 minutes, basting generously with the peri-peri butter during the final 10 minutes.
8. Cook until the thickest part of the thigh reaches 75°C or the juices run clear.
9. Remove from the braai and rest for 5–10 minutes before carving.

Serving Suggestion

🛒 Shop Now