Weber Spatchcock chicken with mustard glaze

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December 11, 2018

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


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

1Prepare the chicken. Season it.

2Wash and chop the parsley. Then combine all ingredients for the glaze and set it aside.

At the braai

1Prepare the braai for indirect heat, approx. 190°C. Place a drip pan on the charcoal grate.

2Place the roast holder on the cooking grate – in the middle.

3Brush 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.