Braaided Mozambican Spatchcock (butterflied Chicken) recipe by Ruhana Ebrahim

Ingredients

• (Braaid Butterflied Chicken)
• 1.5kg- 2kg butterflied chicken (skin on)
• 2 tablespoon oil
• 2 tablespoon lemon/ lime juice
• 1 tablespoon ground garlic paste
• 1 teaspoon ground red chillies
• ½ teaspoon crushed black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon sweet paprika powder
• 1 tablespoon mustard sauce
• 1 tablespoon tomato sauce
• 2 tablespoon Robertsons Portuguese Chicken Spice/ Chicken Spice
• Salt (to taste only after adding chicken spice)
• 2 tablespoon Nando's medium peri-peri sauce
• 2 tablespoon Nando's Bushveld braai (bbq) sauce
• 1. Score the skin here and there.
• 2. Massage marinade into chicken and leave overnight in fridge.
• 3. Cook over charcoal braai (bbq) or even oven.
• 4. Reserve marinade.
• 5. Place Spatchcock on braai (bbq) stand. Allow to seal on the one side, then turn over.
• 6. Baste chicken with marinade as it's cooking, turning over to cook evenly.
• 7. Cook till meat at the bone is no longer pink and the skin is crisp.
• 8. Serve with lemon wedges. Drizzle juice over before