Mexican lime and coriander spatchcock chicken

This chicken braai recipe is perfect with added corn cobs and peppers, also grilled on the braai to make it a full-on Mexican feast.

Less than 1 hour

Serves 6


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  • 1 (about 1.4kg) free-range whole chicken
  • Salt and milled pepper
  • 2½ Tbsp (37ml) Mexican spice rub
  • 4 mielies, cut into 8 portions
  • 1 large packet (15) snacking peppers
  • 2 Tbsp (30ml) butter, melted
  • Juice (60ml) and grated peel of 2 limes
  • Handful fresh coriander, chopped + extra for serving
  • Sliced jalapeño chillies and limes, for serving (optional)



  1. Cut out the backbone of the chicken (using kitchen scissors or a knife), then turn over and flatten the bird by pressing on the breast and drumsticks. (Learn how to spatchcock a chicken here)
  2. Season chicken and rub with 2 Tbsp (30ml) Mexican spice.
  3. Cover with clingfilm and set aside for 30 minutes to come to room temperature.
  4. Prepare medium-hot coals on the braai.
  5. Enclose spatchcock chicken in a braai grid and braai for 30-40 minutes, turning every 3-4 minutes to cook evenly.
  6. Place mielies and peppers on grill while braaiing chicken, and char well for 5-10 minutes.
  7. Combine butter, lime peel and juice and coriander with leftover spice and brush over chicken for the last 5 minutes of braaiing. (Basting at the end won’t “catch” as it would if added at the beginning.)
  8. Serve chicken with jalapeños, coriander and slices of lime.


Browse more braai recipes here.


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