Braaid Mozambican Spatchcock
Braaid Mozambican Spatchcock

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, braaid mozambican spatchcock. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Braaid Mozambican Spatchcock is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Braaid Mozambican Spatchcock is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have braaid mozambican spatchcock using 14 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Braaid Mozambican Spatchcock:
  1. Make ready 1.5kg- 2kg butterflied chicken (skin on)
  2. Prepare Marinade
  3. Take 2 tablespoon oil
  4. Take 2 tablespoon lemon/ lime juice
  5. Make ready 1 tablespoon garlic paste
  6. Make ready 1 teaspoon ground red chillies
  7. Prepare 1/2 teaspoon crushed black pepper
  8. Take 1 teaspoon onion powder
  9. Get 1 teaspoon cayenne pepper
  10. Take 1 teaspoon sweet paprika powder
  11. Make ready 2 tablespoon mustard sauce
  12. Take 2 tablespoon tomato sauce
  13. Prepare 2 tablespoon Robertsons Portuguese Chicken Spice/ Chicken Spice
  14. Make ready to taste Salt (to taste only after adding chicken spice)
Instructions to make Braaid Mozambican Spatchcock:
  1. Score the skin here and there. - Massage marinade (oil, lemon/ lime juice, garlic paste, ground red chillies, crushed black pepper, onion powder, cayenne pepper, sweet paprika powder, mustard sauce, tomato sauce, Robertsons Portuguese Chicken Spice/ Chicken Spice and salt) into chicken and leave overnight in fridge.
  2. Cook over charcoal braai (bbq) or even oven. Turn Spatchcock over to cook evenly, basting with marinade as it cooks.
  3. Cook till meat at the bone is no longer pink and the skin is crisp. - Serve with lemon wedges.

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