Durban Flattie
Marinate overnight in Durban Curry and yoghurt, then slow braai while basting with remaining marinade, rest for 30 minutes for unparallelled juicy tenderness.
- Serves: 4 - 6
- Recipe Category: Poultry: Chicken
- Products in this recipe:
You Will Need:
Method:
Mix all the marinade ingredients together.
Butterfly the chicken.
Place the prepared chicken in a medium/large zip lock bag.
Pour marinade into the bag, zip up securely.
Massage the bag to rub the marinade all over the bird. Leave overnight in the fridge.
When ready to braai prepare medium/low coals.
Remove chicken from marinade.
Using 2 skewers, skewer the chicken from the breasts to the legs (see video). Reserve marinade for basting during cooking.
Start braaiing on bony side. Remember it is best to allow more cooking time on that side to avoid the skin side from over-browning.
Braai, baste and turn regularly. Braai for at least 75 minutes.
When cooked remove from the fire to a wooden board. Rest for 30 minutes to avoid moisture loss.
Cut into 8 portions as demonstrated,
Serve with a Spicy Sambal Salad.
Durban Flattie
Marinate overnight in Durban Curry and yoghurt, then slow braai while basting with remaining marinade, rest for 30 minutes for unparallelled juicy tenderness.
- Serves: 4 - 6
- Recipe Category: Poultry chicken
- Products in this recipe:
You Will Need:
Method:
Mix all the marinade ingredients together.
Butterfly the chicken.
Place the prepared chicken in a medium/large zip lock bag.
Pour marinade into the bag, zip up securely.
Massage the bag to rub the marinade all over the bird. Leave overnight in the fridge.
When ready to braai prepare medium/low coals.
Remove chicken from marinade.
Using 2 skewers, skewer the chicken from the breasts to the legs (see video). Reserve marinade for basting during cooking.
Start braaiing on bony side. Remember it is best to allow more cooking time on that side to avoid the skin side from over-browning.
Braai, baste and turn regularly. Braai for at least 75 minutes.
When cooked remove from the fire to a wooden board. Rest for 30 minutes to avoid moisture loss.
Cut into 8 portions as demonstrated,
Serve with a Spicy Sambal Salad.