Apart from the excellent flavour the cheese offers, it keeps the chicken breast really moist. Ring the changes by using different flavours of cream cheese. I like to use the 100 g logs of goat’s milk cream cheese flavoured with pepper, herbs or a Cajun mix and find one log is just enough for one chicken.
- Gas Braai
- Kettle Braai Indirect and Direct
- 1 large fresh chicken, spatchcocked
- 1 x 100 g log cream cheese
- 6 marinated sun-dried tomatoes, drained and quartered olive oil
- salt and freshly ground black pepper
- If you need to spatchcock the chicken yourself, place it on a board, breast side down.
- Using a sharp knife or kitchen scissors, cut along one side of the backbone. Turn the chicken and cut along the other side of the backbone.
- Remove the backbone and place the chicken breast side up. Using the palm of your hand, press down firmly on the breast to flatten the chicken.
- Using your fingers, very gently separate the skin from the breast without breaking the skin.
- Slice the cream cheese and gently slide it under the skin of the chicken, alternating with the sun-dried tomatoes.
- Brush the chicken with oil and season generously before cooking it, breast side up,
- on a hot fire for 30 minutes. Turn over the chicken very carefully and cook for a further
- 20–30 minutes until crisp and golden brown.