A spatchcock chicken with a serious kick, kept tender by constant turning.
1 spatchcock chicken or 4 tbsp piri-piri sauce
2 tbsp olive oil or 1 tbsp lemon juice
1 tsp coarse salt
piri piri sauce
1
Rub the chicken head-to-toe with oil, lemon, and salt.
2
Braai high above medium coals, skin-side up first, turning every 5 minutes.
3
Slap the piri-piri sauce on during the last 10 minutes so it doesn't burn to a cinder.
Notes
Braai on a medium to low, indirect heat
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Ingredients
1 spatchcock chicken or 4 tbsp piri-piri sauce
2 tbsp olive oil or 1 tbsp lemon juice
1 tsp coarse salt
piri piri sauce