Robertsons Lemon_herb_butterflied_chicken

Lemon and Herb Butterflied Chicken

6 People
55 min.
easy

Butterflying a whole chicken is the ideal way to prepare it for braaiing, because a flattened-out bird cooks evenly over coals, ensuring a tender, juicy result. Try our five-ingredient marinade with Robertsons Braai & Grill All-in-One and Robertsons Thyme for a deliciously zesty, herby flavour.

Tips

•\tIt’s important to bring the chicken up to room temperature before you braai it, so take it out of the fridge in advance. This will allow the chicken skin to become golden and crispy; otherwise, the skin will steam rather than crisp.

Ingredients

1 whole chicken, giblets removed
30 ml (2 Tbsp) sunflower oil
the zest and juice of 2 lemons
45 ml (3 Tbsp) Robertsons Braai & Grill All-in-One
10 ml (2 tsp) Robertsons thyme
5 ml (1 tsp) Robertsons crushed garlic

Cooking Method

Place the whole chicken, breast-side down, and with the neck facing you, on a cutting board. Pat the skin dry with a paper towel.
Using a pair of sharp kitchen scissors or a heavy knife, cut the chicken down the middle, right through the spine.
Open the chicken and flip it breast-side up. Using the palms of your hands, press down firmly on the breast bone to flatten the chicken completely.
Now make the marinade. In a small bowl, combine the oil, lemon zest, lemon juice, Robertsons Braai & Grill All-in-One, Robertsons Thyme and Robertsons Crushed Garlic.
Place the chicken and the prepared marinade in a large zipping bag, and massage the chicken to make sure it is well coated. Marinate for at least 2 hours in the fridge.
Bring the chicken up to room temperature before you braai it.
Place on the grid over medium-hot coals and braai for 15-20 minutes on each side, or until the chicken is cooked right through.