Mexican TORTILLA BRAAI TOASTIES with BEER CHICKEN

SERVES 4-6 / PREPARATION: 20 MIN / MARINATING: 3 HOURS OR OVERNIGHT / COOKING: 1 HOUR

CHICKEN 1 chicken, spine removed and butterflied salt and freshly ground pepper 1 onion, chopped 4 garlic cloves, chopped 30ml (2T) fresh oregano 2,5ml (½t) dried mint juice and grated zest of 1 lime juice and grated zest of 1 lemon large handful fresh coriander, chopped 1 bottle (340ml) of beer

BRAAI TOASTIES 125ml (½c) cream cheese 8 tortilla sheets 60ml (¼c) pickled jalapeño slices 250ml (1c) corn kernels handful fresh coriander, chopped 375ml (1½c) grated cheddar cheese TO FINISH sour cream

Prepare a braai fire with enough coals for braaiing. Keep a stand and foldover braai grid handy. 1 Chicken Season the chicken with salt and pepper, and arrange in a non-metal marinating dish. Mix the rest of the ingredients and pour over the chicken. 2 Cover and marinate in the fridge for at least 3 hours or overnight. Turn the chicken over halfway through to ensure it marinates all over. 3 Braai toasties Spread the cream cheese on the tortillas. Add the jalapeño slices, corn kernels, coriander and cheddar to half the tortillas. Cover each with a second tortilla to make a sandwich. Set aside. 4 Remove the chicken from the marinade and transfer to the grid. Braai high over the coals for 35-40 minutes until fully cooked. Continuously turn the chicken so it braais evenly. Brush with more marinade (optional). 5 Put the tortilla sandwiches on the grid. Secure the grid and braai until lightly singed and the cheese has melted. 6 To finish Slice the tortilla toasties and serve with the chicken and sour cream.