Serves: 4
Prep time: 15 minutes
Braaiing time: 1¼–1½ hours
Special equipment: butcher’s twine, instant-read thermometer
Herb butter:
2 tbsp unsalted butter, softened
2 tbsp fresh thyme leaves
1 tbsp finely chopped fresh chives
1 tsp finely grated lemon zest
1 garlic clove, crushed or finely chopped
1/8 tsp coarse sea salt or rock salt
1/8 tsp freshly ground black pepper
Other ingredients:
1 whole chicken, 1.8–2.2 kg, neck, giblets, and any excess fat, removed
1 lemon, cut into quarters
3 sprigs fresh thyme
2 garlic cloves, smashed
Method:
1. Prepare the braai for indirect cooking over medium heat 180°–230°C.
2. Mix the herb butter ingredients.
3. Gently lift the skin from the chicken breast meat and the thighs, taking care not to cause any tears. Distribute half the butter under the skin on the breast and thigh meat and the other half over the skin.