Weber Spatchcock chicken with mustard glaze
Succulent chicken in the Weber on a Summer’s day! A way to save time when cooking chicken, paired with a mustard glaze & recommended with sweet potatoes
- Chicken and Poultry
- South African
1 whole chicken, about 1½ kg
1 bunch parsley
25 ml lemon juice
25 ml mayonnaise
25 ml French-style mustard
1 tsp oregano
1 tsp tarragon
½ tsp cayenne
15 ml oil
60 ml chicken stock
In the kitchen
Prepare/Season the chicken
Wash and chop the parsley.
Combine all ingredients for the glaze and set it aside.
At the braai
Prepare the braai for indirect heat, approx. 190°C.
Place a drip pan on the charcoal grate.
Place the roast holder on the cooking grate - in the middle.
Brush some sauce over the chicken and place it bone side down on a roast holder.
Put the lid on the braai and cook the chicken for 45-50 minutes, basting with sauce during the last 15-20 minutes.