Whole chicken marinated in a spiced paste of garlic, chilli, and lemon, then grilled over open coals until charred and juicy — a northern Namibian celebration dish.
Ingredients
1 whole chicken, spatchcocked
4 cloves garlic, crushed
2 chillies, minced
Juice of 2 lemons
3 tbsp vegetable oil
1 tsp paprika
1 tsp turmeric
Salt and pepper to taste
Instructions
1Mix garlic, chillies, lemon juice, oil, paprika, turmeric, salt, and pepper into a paste.
2Rub paste all over the spatchcocked chicken, getting under the skin.
3Marinate for at least 2 hours, preferably overnight.
4Grill over medium-hot coals, skin side up first, for 20 minutes.
5Flip and grill skin side down for 15 minutes until charred and cooked through.
6Rest for 10 minutes, then cut into pieces and serve.
Did You Know?
In Owambo villages, the best grilled chicken is said to come from free-range birds that have spent their lives chasing insects in the bush.