Braaid Mozambican Spatchcock.
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We can have Braaid Mozambican Spatchcock using 14 components and also 3 actions. Right here is exactly how we achieve.
Ingredients of Braaid Mozambican Spatchcock
- Step by step. 1.5kg- 2kg of butterflied chicken (skin on).
- Directions. of Marinade.
- Directions. 2 tablespoon of oil.
- Step by step. 2 tablespoon of lemon/ lime juice.
- Step by step. 1 tablespoon of garlic paste.
- Guidelines. 1 teaspoon of ground red chillies.
- Detaile. 1/2 teaspoon of crushed black pepper.
- Step by step. 1 teaspoon of onion powder.
- Directions. 1 teaspoon of cayenne pepper.
- Detaile. 1 teaspoon of sweet paprika powder.
- Detaile. 2 tablespoon of mustard sauce.
- Step by step. 2 tablespoon of tomato sauce.
- Guidelines. 2 tablespoon of Robertsons Portuguese Chicken Spice/ Chicken Spice.
- Guidelines. to taste of Salt (to taste only after adding chicken spice).
How to Process To Make Braaid Mozambican Spatchcock
- 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..
- Cook over charcoal braai (bbq) or even oven. Turn Spatchcock over to cook evenly, basting with marinade as it cooks..
- Cook till meat at the bone is no longer pink and the skin is crisp. Serve with lemon wedges..