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

Level

Beginner

Category

  • Chicken and Poultry
  • Summer

Cuisine

  • South African
  • Banting

Cooking Methods

  • Braai

Ingredients

    1 whole chicken, about 1½ kg
    Salt
    Pepper

Glaze

    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

Directions

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.