Bertus Basson’s Spicy Spatchcock Chicken


  • 1 Whole chicken, spatchcock
  • 2 Green chillis
  • 2 zes and juice of two lemons
  • 15g coriander seeds, toasted and crushed
  • 15g cumin seeds, toasted and crushed
  • 5g paprika
  • 6 cloves of garlic, finely chopped
  • 50ml sunflower oil


  1. Mix all ingredients together.
  2. All mixture to infuse for one hour.
  3. Marinade chicken and allow to infuse overnight.
  4. Grill chicken at a high heat on aCast Iron Dual Side grid until cooked through.

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