Ingredients
- 1 whole chicken (approx. 1.5kg), spatchcocked (butterflied flat)
- 1/2 cup Minnies Mozambican Hot Peri-Peri Sauce
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt to taste
- 1/3 cup Minnies Mozambican Garlic & Lemon Sauce, for basting
- Extra lemon wedges, to serve
Method
- Pat the chicken dry and place it in a large dish or resealable bag.
- Mix the Mozambican Hot Peri-Peri Sauce with the olive oil, lemon juice and a pinch of salt. Rub it all over the chicken, working it under the skin where you can.
- Cover and marinate in the fridge for at least 4 hours, ideally overnight, so the flavour properly penetrates.
- Bring the chicken to room temperature for 20 minutes before cooking.
- Heat your braai or grill to medium heat. Place the chicken skin-side up and cook for 35-40 minutes, turning occasionally, until the internal temperature reaches 75C and the juices run clear.
- In the last 10 minutes of cooking, baste generously with the Mozambican Garlic & Lemon Sauce, building up layers of glaze.
- Rest the chicken for 5-10 minutes before carving.
- Serve with extra lemon wedges and any remaining Garlic & Lemon Sauce on the side for dipping.
