Ginger and papaya chicken flattie

The enzyme papain – found in papaya – is an excellent meat tenderiser.

More than 1 hour

Serves 6

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  • 3 cups (400g) diced papaya
  • 2cm knob ginger, peeled and chopped
  • 3 cloves garlic, crushed
  • 1 large chicken, spatchcocked
  • Handful fresh coriander, for serving
Basting oil:
  • 4cm knob ginger, peeled and grated
  • 2 cloves garlic, crushed
  • 2 green chillies, deseeded and chopped
  • ⅓ cup (80ml) oil
  • Salt and milled pepper


  1. Blitz papaya, ginger and garlic together in a food processor until smooth.
  2. Place chicken in a large bowl and coat with papaya marinade.
  3. Marinate in the fridge for 3 hours or overnight.
  4. Remove chicken, shaking excess marinade.
  5. Stir basting oil ingredients together.
  6. Place on a roasting tray in the oven and cook for 20 minutes at 200°C.
  7. Prepare medium-hot coals and secure chicken in a fold-out braai grid. (Alternatively, continue cooking in the oven for a further 15-20 minutes or until cooked through).
  8. Braai, basting with oil, until skin is crisp and meat juices run clear from a cut made in the thickest part of the drumstick.
  9. Serve with fresh coriander.


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