Tshisanyama Spicy Chicken
Servings 4 -6 people
Difficulty Beginner
Total Time 50 minutes COOK MODE
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INGREDIENTS
- 1 whole chicken about 1.8kg - 2kg
- ½ tsp Hinds Spices Pure Black Pepper
- 2 tsp Hinds Spices Paprika
- 2 tsp Hinds Spices Crushed Chillies
- 1 tsp Hinds Spices Chicken Spice
- 1 tsp Hinds Spices Southern Grill All-in-one Seasoning
- Salt to taste
- ½ cup soft butter
METHOD
- Butterfly the chicken and set it aside on a tray.
- In a small bowl add the softened butter and all the spices. Using a spoon mix everything until it is combined to a soft spreadable paste.
- Spoon the mixture over the prepared chicken,reserving about 3 tbsp of the marinade to use later. Using your hands, rub the spice and the butter marinate into the skin and under where possible.
- Set aside to marinade for at least 30 minutes. When ready to braai start up your braai stand or grill to heat at 190°C.
- Place the butterflied chicken, skin side down,on the grill and cook for 10 minutes before turning and then cooking for another 10 minutes, keep flipping every 10 minutes or so and brushing with the reserved marinade. Cook chicken for about 40 minutes until it’s thoroughly well cooked and have clear juices coming out.
- Remove chicken from the grill and allow to rest at least 10 minutes before cutting into serving pieces.Best enjoyed paired with Pap and Chakalaka.
Chef's Tip: For the easiest butterflying method, place the chicken on a clean cutting surface, breast side down. Starting at the neck area using kitchen scissors or sharp knife, cut along each side of the backbone towards the legs to remove it, cutting through the rib bones as you go. Discard the backbone or freeze for soup stock.