Method

Add all the baste ingredients together and set aside so that the flavours can develop. To spatchcock a chicken is super easy: Just place it on its back and use a sharp chef’s knife or sharp kitchen scissors to make a cut either side of the central breast bone. Remove the breast bone. Turn the chicken over and press down hard on its back to open it up and flatten it. Rub the chicken all over with olive oil and sprinkle it all over with our Natural Chicken Seasoning Shaker.

Cook the chicken in your kettle braai using the indirect cooking method – i.e. the coals are in baskets on either side of the chicken and not directly under the chicken. Place the chicken in the middle of the kettle braai, cut side down and skin side up. Place the lid on and braai it for 40 minutes. Then it’s time to start basting. (Cook’s note: because the baste contains honey, it will burn if you baste the chicken from the start of cooking.) Paint the chicken all over with the baste. Continue braaiing until the chicken is done – it will need a further 10-20 minutes depending on how large the chicken is and how hot your braai is. To determine whether the chicken is cooked, insert a sharp thin skewer into the plumpest part of the breast. If the juices coming out are clear, it’s done. If the juices are slightly pink the chicken needs another few minutes.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za