Recipes SWEET & STICKY SPATCHCOCK CHICKEN WITH HOME-MADE AIOLI
SWEET & STICKY SPATCHCOCK CHICKEN WITH HOME-MADE AIOLI
Whether you do it on the braai or in the oven, making a perfect spatchcock chicken could not be easier. Total prep time to spatchcock it and season it? Less than 10 minutes. What to do with all the time on your hands while it cooks? Make your very own aioli to go with it of course! Follow our easy step-by-step recipe and it’s impossible to get this French classic wrong.
- WHAT YOU WILL NEED -
- FOR THE AIOLI
- 2 jumbo free range eggs yolks, at room temperature
- ½ cup canola oil
- third of a cup extra virgin olive oil
- 1 plump clove garlic, finely minced
- FOR THE SPATCHCOCK CHICKEN
- 1½ tsp Cape Herb & Spice GREEK LEMON & HERB
- 1 large free range chicken
- an eighth of a teaspoon salt
- extra virgin olive oil
- 2 Tbsp fresh lemon juice
- Cape Herb & Spice SWEET & STICKY CHICKEN
- METHOD -
To make the spatchcock chicken:
Lay the chicken on its back. Use sharp kitchen scissors or a chef’s knife and make a cut on either side of the breast bone. Pull the bone out. Turn the chicken over and push down hard to flatten it. That’s it, you’ve just spatchcocked a chicken! Drizzle olive oil over the chicken and rub in to ensure the entire surface is oiled. Now sprinkle liberally with our Cape Herb & Spice Sweet & Sticky Chicken Shaker.
If you are cooking the chicken on a kettle braai using the indirect method, prepare coals in a basket on either side of the braai. Once the coals are ready, place the chicken in the middle of the grid between the baskets, pop the lid on (with the vents open) and walk away. The kettle braai does all the work and the chicken should be done in 50-60 minutes depending on size.
If you want to braai it using a traditional direct braai method, place the chicken on a grid over the coals. In this case you can’t walk away and need to turn it frequently. To roast it in an oven, pre-heat your oven to 180˚C. Line a baking tray with baking paper and pop the chicken on. Into the oven it goes for about an hour.
To make the aioli:
Place the egg yolks in a large bowl. Use an electric handheld whisk to whisk egg yolks well. Then slowly dribble in the canola oil while you whisk constantly. Once the canola oil is incorporated, slowly drizzle in the olive oil while whisking continuously. The mixture will become lighter in colour as you whisk and become thick like a mayonnaise. (The secret here is adding the oil very slowly, as long as you do that, you can’t go wrong.)
Now it’s time to add the garlic, Cape Herb & Spice Greek Lemon and Herb Rub, salt and lemon juice. Whisk for a few seconds more to fully incorporate, then place the aioli in the fridge until the chicken is cooked. Serve the piping hot chicken with liberal lashings of aioli. Add some crunchy greens and baby potatoes simply boiled in their skins and you have a knockout meal perfect for any night of the week.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
YOU MIGHT ALSO LIKE
CHICKEN SATAY SOSATIES
25 Aug 2020
Love chicken skewers, well then you will adore these Jan Braai Chicken Satay sosaties. All you have to do is&nbs...
MEDITERRANEAN ROAST CHICKEN
30 Nov 2021
Roasts are my absolute favourite because a meal basically cooks itself. It’s the perfect go-to for a busy, working...
LOADED MASHED POTATO ROSTI
20 Dec 2021
What to do with leftover mashed potato? Make something fabulous of course! Rösti are normally made from raw potatoe...
BUTTERFLIED PIRI-PIRI POUSSINS
01 Sep 2021
Butterflied poussins (baby chickens) are a fabulous choice for the braai as they cook so quickly. We turned to Mexico fo...