Prep time
Cook time

Using a brick to weigh the chicken down helps get the skin crispy while reducing the cooking time.


  • 1 whole chicken
  • 80ml oil
  • 10g parsley
  • 10g basil
  • 3 garlic cloves chopped
  • 1 red chilli, chopped
  • juice of 1 lemon
  • salt and pepper


  • Prepare the braai stand and place the coals on one side of the stand.
  • Place the chicken on the work surface, skin-side up. Using your palms, press firmly on the breastbone to flatten the breast.
  • Rub the chicken with 45ml oil. Season with salt and pepper.
  • Place the chicken, skin-side down, over indirect heat.
  • Place foil-covered bricks on top of the chicken and grill for 30 minutes or until the skin is golden and crisp.
  • Using tongs, remove the bricks and turn the chicken so that it’s skin-side up.
  • Replace the bricks and continue grilling for 10 minutes or until the chicken is cooked through.
  • Chop the herbs, garlic, and chilli. Season with salt and lemon juice. Drizzle the rest of the oil over the herbs and mix well.
  • Smear the herb mixture over the hot chicken.
  • Serve your delicious braai chicken with a fresh salad.