Serves 4 – 6

- 2 medium-sized chickens (1 – 1.2 kg each)
- salt and pepper
- 100 gr. butter
- whole piri piri, crushed (3 – 5 for medium; 6 – 10 for hot)
- 10ml lemon juice
- 2 – 4 cloves of garlic crushed
- 5ml paprika
- 12.5ml olive oil

Clean the chickens, cut open through the back and flatten (butterfly style). Slit through the thick parts of the chicken. Using the above ingredients, make into a paste and rub it over the inside and outside of the chicken. Rest the chicken for 2 hours. Preheat BBQ (braai) to medium and grill the chicken until done turning and basting regularly.

Serve with the following sauce:

- 20ml butter (plus 12.5ml olive oil – optional)
- 2 cloves of garlic
- piri piri to taste
- juice of half a lemon
- 5ml chopped parsley

Fry the garlic in the butter (and oil). Add piri piri, lemon juice and parsley. Remove the garlic and serve.