Legendary Spatchcock Braai Chicken | Garlic Chilli Ginger & Chutney Baste
Travel Trails Tastes
6,948 views
My mom's legendary spatchcock braai chicken — garlic, ginger, green chilli, yogurt, and Mrs Ball's Chutney basted over open fire until the skin is sticky, caramelized, and packed with flavour. Served with a fire-roasted butternut stuffed with creamy spinach and a wedge of fire-baked corn bread that we couldn't eat. Watch to find out why.
This one's personal. My father-in-law always said he couldn't believe chicken could be made in so many different ways — and this recipe is the one that changed his mind.
🔥 THE BASTE (Mom's Recipe)
• 6 garlic cloves, crushed
• 2 thumbs fresh ginger, grated
• 2-3 green chillies, finely chopped
• ½ cup thick plain yogurt
• 1 cup Mrs Ball's Chutney
• Salt & pepper
🔥 THE CHICKEN
• 1 whole chicken
• 1 Tbsp cayenne pepper
• 1 Tbsp paprika
• Salt & pepper
🎃 FIRE-ROASTED BUTTERNUT WITH CREAMY SPINACH
• 1 large butternut, halved and seeded
• 2 handfuls fresh spinach, roughly chopped
• ½ cup cream
• ½ cup milk
• 1 garlic clove, crushed
• Pinch of nutmeg
• Salt & black pepper
• 1 wagon wheel soft feta topping
🌽 FIRE-BAKED CORN BREAD
• 1 can creamed corn
• 1 can corn kernels (drained)
• 1 cup self-raising flour
• 2 eggs
• Butter for the potjie
This recipe will work just don't make it in a tin. Rather a cast-iron skillet or a muffin tin.
METHOD
Spatchcock the chicken — remove backbone, press flat
Season with cayenne pepper, paprika and salt.
Braai the chicken over medium-heat coals, skin-side down first
Low and slow for 40 minutes then baste and turn the chicken every 2 minutes for a total of 10 minutes till the sauce is sticky and gooey on the chicken.
Halve butternut, scoop seeds, fill with sautéed spinach & cream mixture, top with cheese, wrap in foil and roast on the coals for 40 min.
Serve the chicken with stuffed butternut and not burnt fire-baked corn bread.
CHAPTERS
00:00 – My Mom's legendary spatchcock chicken
00:45 – Making the creamy spinach
10:44 – Making the Cornbread
15:07 – Spatchcocking a chicken
20:48 – The garlic, chilli, ginger & chutney baste
26:55 – Basting the chicken on the flames
29:02 – Plating up and (the stuffed up cornbread)
30:50 – What's it taste like
#SpatchcockChicken #BraaiChicken #SouthAfricanBraai #FireCooking #BraaiRecipes
14 Comments
I've been craving corn bread for a long time. We regularly bought the tinned one, but you can't get it in RSA anymore. This recipe is also a keeper!
Legendary Spatchcock Braai Chicken | Garlic Chilli Ginger & Chutney Baste
Travel Trails Tastes
6,948 views
My mom's legendary spatchcock braai chicken — garlic, ginger, green chilli, yogurt, and Mrs Ball's Chutney basted over open fire until the skin is sticky, caramelized, and packed with flavour. Served with a fire-roasted butternut stuffed with creamy spinach and a wedge of fire-baked corn bread that we couldn't eat. Watch to find out why.
This one's personal. My father-in-law always said he couldn't believe chicken could be made in so many different ways — and this recipe is the one that changed his mind.
🔥 THE BASTE (Mom's Recipe)
• 6 garlic cloves, crushed
• 2 thumbs fresh ginger, grated
• 2-3 green chillies, finely chopped
• ½ cup thick plain yogurt
• 1 cup Mrs Ball's Chutney
• Salt & pepper
🔥 THE CHICKEN
• 1 whole chicken
• 1 Tbsp cayenne pepper
• 1 Tbsp paprika
• Salt & pepper
🎃 FIRE-ROASTED BUTTERNUT WITH CREAMY SPINACH
• 1 large butternut, halved and seeded
• 2 handfuls fresh spinach, roughly chopped
• ½ cup cream
• ½ cup milk
• 1 garlic clove, crushed
• Pinch of nutmeg
• Salt & black pepper
• 1 wagon wheel soft feta topping
🌽 FIRE-BAKED CORN BREAD
• 1 can creamed corn
• 1 can corn kernels (drained)
• 1 cup self-raising flour
• 2 eggs
• Butter for the potjie
This recipe will work just don't make it in a tin. Rather a cast-iron skillet or a muffin tin.
METHOD
Spatchcock the chicken — remove backbone, press flat
Season with cayenne pepper, paprika and salt.
Braai the chicken over medium-heat coals, skin-side down first
Low and slow for 40 minutes then baste and turn the chicken every 2 minutes for a total of 10 minutes till the sauce is sticky and gooey on the chicken.
Halve butternut, scoop seeds, fill with sautéed spinach & cream mixture, top with cheese, wrap in foil and roast on the coals for 40 min.
Serve the chicken with stuffed butternut and not burnt fire-baked corn bread.
CHAPTERS
00:00 – My Mom's legendary spatchcock chicken
00:45 – Making the creamy spinach
10:44 – Making the Cornbread
15:07 – Spatchcocking a chicken
20:48 – The garlic, chilli, ginger & chutney baste
26:55 – Basting the chicken on the flames
29:02 – Plating up and (the stuffed up cornbread)
30:50 – What's it taste like
#SpatchcockChicken #BraaiChicken #SouthAfricanBraai #FireCooking #BraaiRecipes