Serves 5
It is essential that you watch the video before you attempt this recipe, as it is almost impossible to explain the boning technique clearly in writing.

You will need

1 large free range chicken
Ina Paarman’s Braai & Grill Seasoning
Ina Paarman’s Sun-dried Tomato Pesto
olive oil
Ina Paarman’s Barbeque Marinade
large needle and fine string or kebab sticks and toothpicks

Ina’s Tip

Leftover chicken – wrap in foil and refrigerate. Slice into paper-thin slices – top open sandwiches with chicken, avocado slices and season with freshly milled black pepper and a little of our Green Onion Seasoning.


With a strong pair of scissors, snip off the wing tips of the chicken. Remove the wishbone by cutting into the front of the breast. Turn the chicken breast down and cut the skin open along the back bone with a small, very sharp knife.
Start at the oysters in the middle of the back and separate the meat from the carcass with a slash-and-scrape movement. Cut through the tendons at the wing and hip joints.
Cut around the top of the thighbone and the top of the wing bone to free tendons. Working with one bone at a time, hold the end of the bone in one hand and scrape with your knife, pushing meat from the bone. Separate the thighbone and wing bone at the ‘elbow and knee’ joints. The drumsticks and tops of the wings are left intact with bone in. Continue filleting the meat away from the carcass.
When you reach the breast bone, lift the carcass in one hand and let the meat dangle. Cut it loose through the soft cartilage on the breast bone. Spread the boned chicken open, meat side up. You will notice two loose mini breast fillets, on top of the breasts, pull them off and position them lower down where there is no meat on the skin.
Season the inside really well with Braai & Grill Seasoning. Spread with a generous layer of Tomato Pesto and sprinkle with a good dollop of olive oil.
Bring the skin sides together and sew up or secure with a kebab stick and toothpicks. Rub the skin lightly with olive oil (no need to season the skin).
Place in a shallow round dish that is micro-proof. Microwave, uncovered, on medium heat (50 – 60%) for ± 15 – 17 minutes, just until the chicken firms and gives off a little juice.
Remove from the microwave and brush all over with Barbeque Marinade.
This can be done either well in advance or just before you are ready to braai.
Prepare a medium fire, not too hot as the chicken basically needs to be browned, it is already virtually cooked. Turn and baste the chicken until well browned. Remove to a carving board. Cover with foil and leave to rest for 10 minutes before carving.
Now for the best part. No complicated bones to navigate – you simply slice the chicken into halves down the middle and then into neat serving portions.
Add a little of the Barbeque Marinade to the leftover chicken juices and reheat. Mop up the delicious sauce with fresh bread at the table.