Serves 6-8
This is a fabulous new method of cooking the traditional butterfly chicken on the braai. The slow heat will not burn the skin. The skin side is never placed in direct contact with the grill, unlike the underside which is finished off flat, with the lid closed. Remember: A low fire, medium size chickens and a spicy marinade.

You will need

2 medium size fresh chickens
olive oil
2 T (30 ml) Ina Paarman’s Chicken Spice
2 T (30 ml) Ina Paarman’s Braai & Grill Seasoning
Ina Paarman’s Peri-Peri Marinade


Spatchcock the chickens and remove the backbones. Lightly slash on either side of the inside thighs to spread the legs. Rub chickens all over with a mixture of Chicken Spice and Braai & Grill Seasoning, and drizzle with olive oil. Place on two plates and cover with cling film and refrigerate overnight. Secure wings and thighs with metal skewers to keep the chickens flat. Wrap foil around the ends of the drumsticks.

Prepare a slow fire.

On the work top

Hook 2 x ‘S’ hooks through the top of the breasts of each chicken and lay chickens skin-side down on each side of a braai clamp. Secure the other end of the ‘S’ hooks onto the top of the clamp.

On the braai

Secure each arm of the clamp onto the handles on the outside of the kettle braai. Remember: you don’t need a fierce heat.

Brush the bony sides with Peri-Peri Marinade, cook skin-side over a gentle fire until well browned and crispy it will take ± 45 minutes. Remove braai clamp and place on newspaper with chickens still attached. Un-hook chickens from the clamp and place chickens flat on grid directly over the fire, bony side down. Brush skin-side with Marinade. Cover braai with a lid and cook for another ± 35 minutes over very slow coals. Remove chickens to a wooden board, cover with foil, allow to rest for ± 10 minutes.