In Durban, South Africa, many fast food restaurants serve whole chickens which have been split and flattened, then cooked over an open flame. The method of flattening the chicken is call spatchcock. This method of preparation makes the chicken look like it was run over by a truck However, all joking aside, this method works well both for marinating and then for cooking the chicken in a shorter time than normal barbecuing.
6 small spring (baby) chickens, split down the back
¾ cup vegetable oil
3 tbsp olive oil
3 cloves garlic
salt and black pepper
4 tsp paprika
juice of a lemon
3 bay leaves
2 tsp cumin seeds
Portuguese chilie (peri-peri) oil to taste
Lay chickens, skin side down, in a large shallow pan. Blend all the remaining ingredients in a blender or a food processor until well combined. Pour mixture over the chickens and allow to marinate for at least 6 hours, turning from time to time. Lift chicken out of marinade and allow excess to drip off.
Prepare an indirect fire and place a foil drip pan between the coals. Arrange chickens on the grid over the drip pan, cover the kettle and cook for 45 minutes, basting with marinade at least twice during the cooking time and turning them over once. Heat any remaining marinade and serve with the chickens, baked potatoes and a green salad.
Note: If doing a large number of chickens, use the rib rack to hold them.