Takeaway Chicken

If you’re nervous about a massive chicken braai that you have to get through, steaming the chicken first will save you from killing anyone with
salmonella.

Yields4 Servings
 1 whole chicken (butterflied)
 2 cloves garlic (peeled)
 80 lemon juice (juice and zest of 2 lemons)
 1 dried chilli flakes
 ½ handful oregano (leaves removed and chopped)
 ½ handful flat-leaf parsley (leaves removed and chopped)
 ¼ cup extra virgin olive oil
 3 tbsp sweet paprika
 1 pinch salt and black pepper
 1 large extra lemon
1

Preheat 1 your oven to 180°C.

2

Butterfly your chicken.

3

Pop it on a drying rack in a deep tray and fill the tray with water until just below the chicken. Then wrap the tray in foil and pop it in the oven for 2 hours.

4

Prepare a barbecue (weber) for a medium-high heat.

5

Blitz the remaining ingredients in a small jug with a stick blender and keep them on hand while you grill the chicken.

6

When the coals are ready, place the chicken on the grill and flip every couple minutes. Baste it generously with the sauce every time you flip it.

7

Once the chicken is charred and hot, transfer it to a serving platter, splash it with the remaining marinade and the juice from the extra lemon and serve immediately.

Ingredients

 1 whole chicken (butterflied)
 2 cloves garlic (peeled)
 80 lemon juice (juice and zest of 2 lemons)
 1 dried chilli flakes
 ½ handful oregano (leaves removed and chopped)
 ½ handful flat-leaf parsley (leaves removed and chopped)
 ¼ cup extra virgin olive oil
 3 tbsp sweet paprika
 1 pinch salt and black pepper
 1 large extra lemon

Directions

1

Preheat 1 your oven to 180°C.

2

Butterfly your chicken.

3

Pop it on a drying rack in a deep tray and fill the tray with water until just below the chicken. Then wrap the tray in foil and pop it in the oven for 2 hours.

4

Prepare a barbecue (weber) for a medium-high heat.

5

Blitz the remaining ingredients in a small jug with a stick blender and keep them on hand while you grill the chicken.

6

When the coals are ready, place the chicken on the grill and flip every couple minutes. Baste it generously with the sauce every time you flip it.

7

Once the chicken is charred and hot, transfer it to a serving platter, splash it with the remaining marinade and the juice from the extra lemon and serve immediately.

Takeaway Chicken