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Benny’s Flame-grilled Cajun Chicken

  • Easy
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Recipe Ingredients

  • 2 tbsp Cajun spice mix
  • 2 tbsp oil
  • 1 garlic clove, crushed
  • 2 tbsp thyme, chopped
  • 1 whole chicken, spatchcocked/butterflied
  • 1⁄2 tsp each
  • salt and freshly ground black pepper
  • 40g Peppadews
  • 100ml coconut cream
  • 20g fresh coriander, chopped, plus coriander leaves for garnishing

Recipe Directions

  1. Whisk the Cajun spice, oil, garlic, thyme, salt and pepper in a bowl.
  2. Rub the mix on the chicken, place it in a plastic bag and let it marinate in the fridge for at least 3 hours.
  3. Place it over a medium fire and braai for 30 to 40 minutes, turning the chicken constantly. Make sure that you get the grill marks without burning the chicken.
  4. Cut into 8 pieces and serve on a bed of baby rocket leaves.
  1. Place the Peppadews and coconut cream in a small pot.
  2. Bring to the boil over a high heat and reduce by half.
  3. Remove from heat, add the coriander and blend until smooth.
  4. Serve on the side with the chicken.
  5. Garnish chicken with fresh coriander.

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