Zesty Citrus and Herb Chicken Flattie
I first tasted this at a South African braai, the local term for a barbeque. The charcoal flavours of the cooking process enhance the marinade. It is also perfect for a gas barbecue or can be cooked in the oven.
2 large onions roughly chopped
3 cloves garlic peeled
Finely grated zest of 1 lemon
45ml lemon juice
60ml olive oil
2 red chillies, chopped and seeded
2 shallots trimmed and chopped
Finely grated zest of 1 orange
45ml lime juice
3T freshly chopped herbs, such as thyme, lemon thyme, Italian parsley
2 chickens, cut in half and flattened out
Mix all the ingredients in a food processor and process roughly. Marinate the chickens with this mixture for at least 3 hours or over night. Cook at 180C for 1-1 1/2 hours in the oven or on a barbecue until cooked through.
Serve with rice and a green salad.
2 large onions roughly chopped
3 cloves garlic peeled
Finely grated zest of 1 lemon
45ml lemon juice
60ml olive oil
2 red chillies, chopped and seeded
2 shallots trimmed and chopped
Finely grated zest of 1 orange
45ml lime juice
3T freshly chopped herbs, such as thyme, lemon thyme, Italian parsley
2 chickens, cut in half and flattened out
Mix all the ingredients in a food processor and process roughly. Marinate the chickens with this mixture for at least 3 hours or over night. Cook at 180C for 1-1 1/2 hours in the oven or on a barbecue until cooked through.
Serve with rice and a green salad.
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