25/09/2026
๐ฅBring the braai flavour! Juicy, perfectly ๐๐ซ๐ข๐ฅ๐ฅ๐๐ ๐๐ก๐ข๐๐ค๐๐ง ๐
๐ฅ๐๐ญ๐ญ๐ฒ packed with smoky, savoury goodness. ๐
Servings: 4 people
Prep Time: 15 min
Cook Time: 45 min
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
1.4โ1.8kg Broiler/Fryer Chicken, spatchcocked/flatty
3 tbsp Olive Oil
3 tbsp Lemon Juice
3 cloves Garlic, minced
1 tbsp White Vinegar
ยฝ tbsp Paprika
2 tsp Dried Thyme
2 tsp Dried Oregano
1 tsp Dried Rosemary
1 tsp Salt
ยฝ tsp Freshly Ground Black Pepper
Method
1. Prepare a medium-hot charcoal fire, allowing the coals to burn until glowing with a light coating of ash. Arrange the coals so you have both a direct-heat and cooler indirect-heat area.
2. If using a whole chicken, prepare it by placing it breast-side down and removing the backbone with kitchen scissors and pressing it flat to spatchcock. Alternatively, use an already prepared chicken flatty and continue with the seasoning.
3. Pat the chicken dry with paper towel.
4. Combine the olive oil, lemon juice, garlic, vinegar, paprika, thyme, oregano, rosemary, salt and pepper. Rub the mixture generously over the chicken and underneath the loosened skin.
5. Place the chicken skin-side down over the hotter section of the braai and grill for about 5โ6 minutes, until nicely browned with a light char.
6. Turn the chicken over and move it to the cooler side of the grill. Cover if possible and cook for approximately 35โ45 minutes, turning or repositioning as needed, until the thickest part reaches 74ยฐC or is fully cooked through.
7. Remove from the grill, loosely cover with foil and allow the chicken to rest for about 10 minutes before carving and serving.
