Braaid Coriander Chicken

Ingredients

• 1 x 1.5kg chicken, rinsed and patted dry
• 4 garlic cloves, roughly chopped
• 1 red chilli, finely chopped
• 1 teaspoon coriander seeds
• sea salt
• 125 ml extra virgin olive oil
• 1 tablespoon sherry vinegar
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• freshly ground black pepper

Method

1. 1

   Remove the backbone from the chicken by cutting either side of the bone.

2. 2

   Flatten out with the palm of your hand, then slash the chicken in a few places on each side. Place in a dish, cover and set aside in the fridge.

3. 3

   For the marinade, pound the garlic, chilli, coriander seeds and 1 teaspoon salt to a paste using a pestle and mortar. Transfer to a bowl.

4. 4

   Heat the olive oil in a small pan, then pour over the paste. Add the sherry vinegar, lime and orange juices and whisk to combine.

5. 5

   Season with pepper. Pour half of the marinade over the chicken and marinate in the fridge for an hour.

6. 6

   Place the chicken cut side down on the grid and cook for 30 minutes or until the chicken is cooked through.

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