Serves 6. Preparation time 20 minutes. Cooking time 45 minutes.
1 whole chicken
2 tablespoons olive oil
1 onion, grated
4 cloves of garlic, minced
1/4 teaspoon ground cumin
1 teaspoon salt
1 cup fresh mint, chopped
1 cup fresh coriander, chopped
zest and juice of 2 limes
zest and juice of 1 lemon
4 tablespoons rum
• Remove the breastbone of the chicken and spatchcock it by pressing down hard to flatten it. You can ask your butcher to do it for you, or simply buy a flattie. Set aside. In a pan, saute the onion,garlic and cumin in the olive oil over a low heat until soft but not browned.
• Blitz the onion and the rest of the ingredients into a smooth paste and pour into a jar. The marinade can be kept in the fridge for a few days.
• Rub the chicken with half the marinade, spreading some under the skin where possible. Wrap the chicken in foil and put it in the fridge, overnight if possible.
• Prepare the coals and put the foil parcel on a cool part of the grid, or use a kettle braai. Braai the chicken slowly for 40 minutes, turning frequently.
• Remove from the braai and add more coals. Take the chicken out of the foil and braai over hot coals until the skin starts to brown and the chicken is cooked.
• Put the chicken on a serving dish and pour the remaining marinade over it Cover with foil and rest for 10 minutes before carving.
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