Serves 4
Another recipe to feature in the repertoire of the traditional South African braai master. This technique allows the braaier the opportunity to show off a little. The brick is fantastic to assist with moisture retention, speeding up cooking and assisting with flavour development. The brief micro cook beforehand guarantees ‘cooked to the bone’ results!

You will need

1 large fresh chicken
Ina Paarman’s Chicken Spice
1 T (15 ml) honey
2 lemon slices
± 1 cup (250 ml) Ina Paarman’s Lemon Marinade
1 clean brick

¼ cup (60 g) butter, at room temperature
1 t (5 ml) Lemon & Black Pepper Seasoning
2 T (30 ml) Ina Paarman’s Basil Pesto
greaseproof paper

2 lemons, cut in half and grilled on the fire


Place the chicken, breast down, on a cutting board. Use a very sharp knife or strong pair of kitchen scissors to cut along both sides of the backbone. Remove the backbone and flatten the chicken out with the palm of your hand. Trim the ends of the wing tips and season the bird with Chicken Spice. Loosen the skin and spread honey over the breast meat under the skin. Season generously. Slip 2 lemon slices under the skin, over the breasts. Tie the legs together with string.
Place the chicken in a micro proof dish, skin side up. DO NOT COVER.
Microwave open on 100% power for 10 minutes. Pour half the Lemon Marinade over the warm chicken and turn to coat it well. Leave it in the dish, breast down. Cover and keep at room temperature for at least an hour or refrigerate overnight.
Mix all the ingredients for the Lemon Butter together and roll in greaseproof paper to make a sausage shape. Refrigerate.
Prepare fire. Place the brick on the braai grid to sterilise it and heat it through.
Wait until the fire has cooled down to low heat. Remove the chicken from the marinade and place skin side down on the braai. Place the brick on top of the bony side and press down. Cook over a slow fire for ± 10 minutes until skin side is nicely browned. Turn, brush with more Marinade, place the brick on top of the breast side and cook until done, about 35 minutes. Turn and baste once or twice more with Marinade.

To Serve

With a strong pair of kitchen scissors, cut the chicken along the breastbone to divide it in half. Cut each half in half again just above the thigh. Your guests will have to choose, either a breast and wing or a drumstick and thigh portion. Place Lemon Butter disks on each portion. Pass around some grilled lemon halves.