You will need
60 g butter, room temperature
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
2 T (30 ml) chopped coriander or parsley
1 fresh chilli, finely sliced
2 cloves of garlic, crushed
Place the chicken, breast down on a cutting board. Use a very sharp knife or strong kitchen scissors to cut along both sides of the backbone. Remove the backbone and flatten the chicken out. Remove the wing tips and season the bird with Chicken Spice.
Place the chicken into a micro proof dish, breast up, so that it keeps its flat but compact shape. DO NOT COVER.
Microwave open on 50% powder for 20 minutes. Rest for 10 minutes. Make 3 deep slashes, right down to the bone, in each thigh and breast. Pour the Peri-Peri Marinade over the warm chicken and turn to coat it well. Leave in the dish, breast down. Cover and leave at room temperature for at least 6 hours or refrigerate overnight.
Mix all the ingredients for the chilli butter together and roll in greaseproof paper to make a sausage shape. Refrigerate.
Prepare a medium hot fire in the weber. Place the brick on the braai grid to heat it through.
Wait until the fire has cooled down to a slow heat. Remove the chicken from the marinade and place skin side down on the braai. Place the brick on top of the bony side. Cook with the lid of the weber on, over a very slow fire for ± 15 minutes until nicely browned. Turn, brush with marinade, place the brick on top of the breast side and cook until done, about 35 minutes, with the lid on. Baste and turn once or twice with marinade.
With a strong pair of kitchen scissors portion the chicken. Place chilli butter disks on each portion. Pass around some lemon wedges.