Rec cred: Ruhana EbrahimPic cred: @mama_taught_me_well
Ingredients:1.5kg- 2kg butterflied chicken (skin on)2 tablespoon oil2 tablespoon lemon/ lime juice1 tablespoon garlic paste1 teaspoon ground red chillies½ teaspoon crushed black pepper1 teaspoon onion powder1 teaspoon cayenne pepper1 teaspoon sweet paprika powder2 tablespoon mustard sauce2 tablespoon tomato sauce2 tablespoon Robertsons Portuguese Chicken Spice/ Chicken SpiceSalt (to taste only after adding chicken spice)
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. Turn Spatchcock over to cook evenly, basting with marinade as it cooks.4. Cook till meat at the bone is no longer pink and the skin is crisp.5. Serve with lemon wedges.