Legendary Spatchcock Braai Chicken | Garlic Chilli Ginger & Chutney Baste

My mom's legendary spatchcock braai chicken — garlic, ginger, green chilli, yogurt, and Mrs Ball's Chutney basted over open fire until the skin is sticky, caramelized, and packed with flavour. Served with a fire-roasted butternut stuffed with creamy spinach and a wedge of fire-baked corn bread that we couldn't eat. Watch to find out why. This one's personal. My father-in-law always said he couldn't believe chicken could be made in so many different ways — and this recipe is the one that changed his mind. 🔥 THE BASTE (Mom's Recipe) • 6 garlic cloves, crushed • 2 thumbs fresh ginger, grated • 2-3 green chillies, finely chopped • ½ cup thick plain yogurt • 1 cup Mrs Ball's Chutney • Salt & pepper 🔥 THE CHICKEN • 1 whole chicken • 1 Tbsp cayenne pepper • 1 Tbsp paprika • Salt & pepper 🎃 FIRE-ROASTED BUTTERNUT WITH CREAMY SPINACH • 1 large butternut, halved and seeded • 2 handfuls fresh spinach, roughly chopped • ½ cup cream • ½ cup milk • 1 garlic clove, crushed • Pinch of nutmeg • Salt & black pepper • 1 wagon wheel soft feta topping 🌽 FIRE-BAKED CORN BREAD • 1 can creamed corn • 1 can corn kernels (drained) • 1 cup self-raising flour • 2 eggs • Butter for the potjie This recipe will work just don't make it in a tin. Rather a cast-iron skillet or a muffin tin. METHOD Spatchcock the chicken — remove backbone, press flat Season with cayenne pepper, paprika and salt. Braai the chicken over medium-heat coals, skin-side down first Low and slow for 40 minutes then baste and turn the chicken every 2 minutes for a total of 10 minutes till the sauce is sticky and gooey on the chicken. Halve butternut, scoop seeds, fill with sautéed spinach & cream mixture, top with cheese, wrap in foil and roast on the coals for 40 min. Serve the chicken with stuffed butternut and not burnt fire-baked corn bread. CHAPTERS 00:00 – My Mom's legendary spatchcock chicken 00:45 – Making the creamy spinach 10:44 – Making the Cornbread 15:07 – Spatchcocking a chicken 20:48 – The garlic, chilli, ginger & chutney baste 26:55 – Basting the chicken on the flames 29:02 – Plating up and (the stuffed up cornbread) 30:50 – What's it taste like #SpatchcockChicken #BraaiChicken #SouthAfricanBraai #FireCooking #BraaiRecipes