Braaid Mozambican Spatchcock

Name: Braaid Mozambican Spatchcock
Cuisine: South African
Ingredients: 1.5kg- 2kg butterflied chicken (skin on); 2 tablespoon oil; 2 tablespoon lemon/ lime juice; 1 tablespoon garlic paste; 1 teaspoon ground red chillies; 1/2 teaspoon crushed black pepper; 1 teaspoon onion powder; 1 teaspoon cayenne pepper; 1 teaspoon sweet paprika powder; 2 tablespoon mustard sauce; 2 tablespoon tomato sauce; 2 tablespoon Robertsons Portuguese Chicken Spice/ Chicken Spice; to taste Salt (to taste only after adding chicken spice)

mama_taught_me_well @cook_16031884

Spatchcock means butterflied chicken. By being butterflied it's easier to handle and cooks more evenly . #braaifordad #braaiwithdad

mama_taught_me_well @cook_16031884

Spatchcock means butterflied chicken. By being butterflied it's easier to handle and cooks more evenly . #braaifordad #braaiwithdad

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Ingredients

1.5kg- 2kg butterflied chicken (skin on)
Marinade
2 tablespoonoil
2 tablespoonlemon/ lime juice
1 tablespoongarlic paste
1 teaspoonground red chillies
1/2 teaspooncrushed black pepper
1 teaspoononion powder
1 teaspooncayenne pepper
1 teaspoonsweet paprika powder
2 tablespoonmustard sauce
2 tablespoontomato sauce
2 tablespoonRobertsons Portuguese Chicken Spice/ Chicken Spice
to tasteSalt (to taste only after adding chicken spice)

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Steps

1

Score the skin here and there.
Massage marinade (oil, lemon/ lime juice, garlic paste, ground red chillies, crushed black pepper, onion powder, cayenne pepper, sweet paprika powder, mustard sauce, tomato sauce, Robertsons Portuguese Chicken Spice/ Chicken Spice and salt) into chicken and leave overnight in fridge.
2

Cook over charcoal braai (bbq) or even oven. Turn Spatchcock over to cook evenly, basting with marinade as it cooks.
3

Cook till meat at the bone is no longer pink and the skin is crisp.
Serve with lemon wedges.