Serves 6
For convenience, butterfly and prepare the birds with the seasoned butter mixture a few hours in advance. Quails can also be used.
Recipe Category

You will need

3 small (800 g) chickens or 6 quails
1 T (15 ml) Ina Paarman’s Chilli & Garlic Seasoning
3 T (45 ml) butter, softened
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
1 T (15 ml) lemon juice
1 t (5 ml) Ina Paarman’s Chicken Flavour Stock Powder
olive oil
½ cup (125 ml) Ina Paarman’s Peri-Peri Marinade
½ cup (125 ml) fresh cream
sosatie sticks


To butterfly the birds, place on a board, breast-side down. Using a sharp knife or a pair of kitchen scissors, cut along both sides of the backbone and remove. Turn chickens over, bend the ribs outwards and press down firmly on the breast bone with the palm of your hand.

Season with Chilli & Garlic seasoning. Mix together the butter, Garlic & Herb Seasoning, lemon juice and Chicken Flavour Stock Powder. Divide into three. Loosen the skins carefully over the breasts and push the mixture in evenly under the skins and over the breasts.

Skewer the birds onto wooden sosatie sticks through the thighs and wings to keep them flat. Brush with olive oil. Can be prepared to this point in advance and stored in the refrigerator.

When you are ready to braai, place the birds over the coals, skin side down and turn when lightly browned. Continue turning regularly and braai for about 40 minutes.

To make the Prego sauce, mix the Peri-Peri Marinade with the cream, warm and serve on the side.