The name comes about due to the butterflied chicken liberally seasoned with red chili flakes, but for a milder version just omit the spice.
1 x 1.5kg. chicken
½ cup extra-virgin olive oil
1-2 t red chili flakes
Salt and freshly ground black pepper
- Using a sharp knife or kitchen shears, butterfly the chicken remove chicken backs by cutting along both sides of the backbone. Discard backbones, or save for making stock. Place the butterflied chicken on a cutting board skin side up, and roll a rolling pin on it, leaning heavily on the pin to flatten the bird.
- Place chicken in a wide, deep dish. Squeeze the juice from the lemons over the chicken, and add the oil. Sprinkle both sides with chili flakes and season to taste with salt and lots of pepper. Set aside to marinate for 30–60 minutes.
- Meanwhile, preheat the a gas bbq grill or kettlebraai.
- Remove chicken from marinade. Grill birds over a medium-heat, basting occasionally with the reserved marinade, until skin is well browned on both sides and thigh juices run clear when pricked with a fork, about 40 minutes. Set the chicken aside to rest for 10 minutes, then cut into quarters.
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Wickedfood Cooking School in Johannesburg runs cooking classes throughout the year at its purpose-built cooking studios. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). This team building venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
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