Serves 6
The chicken may be butterflied and prepared with the seasoned butter mixture a day in advance for convenience. Another dish that makes our traditional South African braais so special.

You will need

1 large fresh chicken, butterflied
2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
3 T (45 ml) butter, softened
1 T (15 ml) grated lemon zest
1 T (15 ml) lemon juice
2 t (10 ml) Ina Paarman’s Chicken Flavour Stock Powder
3 rashers of bacon, finely chopped
¼ cup (60 ml) olive oil
½ cup (125 ml) Ina Paarman’s Lemon Marinade


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

Season the whole chicken with the Garlic & Herb Seasoning. Mix together the butter, lemon zest, lemon juice, Chicken Flavour Stock Powder and bacon. Loosen the skin carefully over the breast and spread the butter mixture evenly under the skin, particularly over the breast, to ensure it remains moist. Drizzle chicken with some of the olive oil.

When you are ready to braai, mix the Lemon Marinade with the remaining olive oil but do not use yet. Place the chicken over the coals, skin side down, turn when lightly browned. Only now start brushing generously with the Marinade and oil mixture while turning regularly. Braai for about 45-55 minutes over slow heat.