INGREDIENTS:
(Excellent for use with the spitbasket)
For every 1,2 kg chicken use the following:
Juice of 2 lemons
½ teaspoon ground coriander
½ teaspoon ground cloves
1 teaspoon Robertsons chicken spice
1 teaspoon Robertsons chicken herbs
1 teaspoon cooking oil
Peri-peri powder to taste
1 teaspoon Worcestersauce
Garlic to taste
METHOD:
- Cut the chicken open through the breasts and press the legs out of the joints.
- Cut from the breast towards the wing joint and fold the wing outwards.
- Marinade for 2 hours.
- Place chicken in hinged grid or spitbasket and grill over small flame continuing basting with remaining marinade.
- When meat is cooked sprinkle with chicken spice on both sides, increase heat and grill until crispy.