Buttermilk Marinated Chicken
- Robertsons
- Feb 28, 2016
- 2 min read
Ingredients
1 Spatchcock Chicken large Robertsons Atlantic Sea Salt Robertsons Freshly Ground Black Pepper 5 ml Rajah Curry Powder For the Marinade: 250 ml Buttermilk or Maas 10 ml Robertsons Garlic Flakes Juice of 1 Lemon and grated rind 5 ml Robertsons Cumin 5 ml Robertsons Ground Coriander 5 ml Robertsons Crushed Chillies 5 ml Robertsons Turmeric
Instructions
Spatchcock the chicken by cutting down one side of the spine with a pair of kitchen scissors. Flatten the chicken out by leaning the heel of your hand on the chicken and press down to crack the breastbone. Season the chicken with the sea salt, freshly milled black pepper and rub in the Curry powder. Mix the marinade ingredients together and the chicken, turning it over a couple of times to ensure that it is well covered by the marinade. Cover with clingwrap and refrigerate for at least two hours before braaing. Place the chicken breast-side up, on the edge of the grill where it is cooler and cook for at least 25 minutes, taking care not to burn it. Turn the chicken over and cook for a further 15 to 20 minutes. Baste with the remaining marinade during the cooking process. Place an upturned roasting tin over the chicken to reflect the heat of the fire and to partly roast the chicken. The smoke from the braai that will fill the roasting tin will add extra flavour. Pierce the chicken with a skewer to check whether it is cooked – the juices should run clear.
Culinary Tip When slicing a roast, steak or even chicken be sure to slice against the grain of the meat. Look carefully at the piece of meat to observe the direction of the muscle fibres then slice against these not in the same direction. This will help to not give your meat a chewy texture
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