Asian butterflied chicken
ASIAN BUTTERFLIED CHICKEN
4 garlic cloves, crushed
125 ml (½ c) soya sauce
125 ml (½ c) hoisin sauce 15 ml (1 T) Worcestershire
2 star anise
45 ml (3 T) oil
2 ml (½ t) ground coriander 10 ml (2 t) Dijon mustard 10 ml (2 t) sugar
1 whole chicken salt
50 g crushed peanuts handful fresh parsley or
coriander leaves (optional)
1 Braai sauce Combine all the ingredients for the sauce in a bowl.
2 Chicken Cut out the backbone (see tip), turn the chicken over and press flat with the heel of your hand. Season lightly with salt.
3 Baste the chicken with the sauce using a brush, then braai over medium coals until cooked. Turn regularly, basting often with the braai sauce.
4 To serve Sprinkle the peanuts and parsley or coriander (if using) over just before serving.
1 SERVES4 Preparation 20 min Cooking 45-60 min
Spatchcock chicken: Cut along both sides of the backbone with kitchen scissors to remove. Turn the chicken over, press open and flatten it slightly.