This recipe has two tricks up its sleeve! Buttermilk tenderises the chicken while salt water keeps it moist. Serves 4
Ingredients
For the buttermilk chicken:
1 (about 1.2kg) whole chicken, spatchcocked
2 cups buttermilk
1 Tbsp fine Himalayan salt
1 cup water
For the chunky olive gremolata:
10g fresh basil
10g fresh parsley
50g packet blanched almonds, toasted and chopped
3-4 Tbsp olive oil blend
2 Tbsp lemon juice
200g green olives, pitted and chopped
½ red onion, finely diced
Method
- Place chicken in a deep dish and pour over the buttermilk mixture. Cover in clingfilm and refrigerate for 12-24 hours (the longer the better).
- One hour before braaiing, remove the chicken from the fridge. Wipe off the marinade, place on a plate, cover and set aside to come up to room temperature.
- Meanwhile, combine the gremolata ingredients and chop to combine. (If you prefer a finer texture, you can blitz it in a food processor.)
- Prepare medium-hot coals. Place chicken in a K-flap grid for ease of turning.
- Braai chicken for 28-35 minutes, turning every 3-4 minutes. (To test if chicken is done, prick the breast or thigh with a sharp knife. If the juice is clear, it is done.)
- Serve the chicken cut into pieces with gremolata spooned on top.
Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons
