Spatchcock Chicken with Roasted Corn Salsa

Pete Goffe-Wood works wonders with fiery hot coals. This chargrilled corn salsa is the perfect accompaniment to that chicken spatchcock


Cooking Methods

  • Braai





  • 1 x Food Lover’s Market spatchcock chicken
  • Salt & pepper, to taste

Roasted Sweet Corn & Pepper Salsa

  • 4 ears sweet corn
  • 2 red peppers
  • ½ onion
  • 1 clove garlic
  • 2cm ginger
  • 1 red chilli
  • 120g cherry tomatoes, quartered
  • 10g coriander, roughly chopped
  • Juice of 1 lemon
  • 100ml extra virgin olive oil
  • Salt & pepper, to taste


For The Chicken

  1. Season both sides liberally with salt & pepper. Place the chicken on the braai over a medium heat with the breasts facing up. Ideally do this on a Weber so that you are able to close the lid, as this give it a smokier flavour and always gets the chicken to crisp up better.
  2. If you’re cooking with the lid down, turn the bird over after 25 minutes and cook for a further 20 minutes with the lid closed. If you're cooking on an open fire, it will take about an hour.
  3. For The Roasted Sweet Corn & Pepper Salsa

    1. Blanche the sweet corn, then put it on the grill and blacken it a little. Finely dice the onion, garlic and ginger. Chop the chillies and add it to the onion. Add the lemon juice and allow to sit. Add the tomatoes to the salsa base.
    2. Grill, skin and deseed the peppers.
    3. Cut the peppers into a large dice and add to the salsa. Shuck the corn and add the kernels.
    4. Add the roughly-chopped coriander, followed by the olive oil, and season to taste.
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