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.

4 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


Preheat 1 your oven to 180°C.

Butterfly your chicken.

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.

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

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

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.

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.