Mozambican Spatchcock(Braaid Butterflied Chicken) Pic cred: Ruhana EbrahimRec cred: @mama_taught_me_well Ingredients:1.5kg- 2kg butterflied chicken (skin on)2 tablespoon oil2 tablespoon lemon/ lime juice1 tablespoon ground garlic paste1 teaspoon ground red chillies½ teaspoon crushed black pepper1 teaspoon onion powder1 teaspoon cayenne pepper1 teaspoon sweet paprika powder1 tablespoon mustard sauce1 tablespoon tomato sauce2 tablespoon Robertsons Portuguese Chicken Spice/ Chicken SpiceSalt (to taste only after adding chicken spice)2 tablespoon Nando's medium peri-peri sauce2 tablespoon Nando's Bushveld braai (bbq) sauce Method:1. Score the skin here and there.2. Massage marinade into chicken and leave overnight in fridge.3. Cook over charcoal braai (bbq) or even oven. 4. Reserve marinade.5. Place Spatchcock on braai (bbq) stand. Allow to seal on the one side, then turn over. 6. Baste chicken with marinade as it's cooking, turning over to cook evenly.7. Cook till meat at the bone is no longer pink and the skin is crisp.8. Serve with lemon wedges. Drizzle juice over before serving.