About this recipe:I must confess that I’m not a natural barbecuer. Generally speaking, I have an annoying propensity for cremating everything I place on a braai and my Weber has been collecting dust in the garage for years. This particular recipe is, however, just so damn tasty I just can’t resist the urge to wheel out my long forgotten BBQ! I can’t get enough of the combination of the lime and braai sauce, so much so, I could happily eat the whole chicken on my own – burnt or not! This simple recipe is my very own barbecue-bliss. Enjoy.
Combine all the ingredients, except the limes and chicken, in a large bowl and whisk vigorously. Place the chicken in a dish then pour the marinade over, make sure to work the sauce in between the chicken skin and the flesh. Cover with cling film and store in the fridge for as long as possible – at least 4 hours, but preferably overnight.
Remove the chicken from the fridge at least half an hour before cooking. Drain and boil the marinade in a saucepan over a high heat for 5 minutes, set aside.
Cook the chicken on your BBQ over a medium heat for 35 to 40 minutes, turning every 10 minutes or so. Baste the chicken with the remaining marinade as it cooks.
Cut the limes in half and place flesh side down onto the braai/BBQ. Cook for about 15 minutes or until the limes are soft and the flesh slightly charred. Just before serving, squeeze the cooked limes over the chicken.
To spatchcock a chicken:
Place the chicken, breast side down, on a cutting board with the legs towards you. Remove the backbone using a sharp knife, cutting through the rib bones. Open the chicken out and turn it over, flatten the breastbone so that the meat is all one thickness, roughly.
If the smoked hot paprika is unavailable, substitute with 1/2 teaspoon regular paprika and 1/2 teaspoon chilli powder.