Lemon and herb chicken flattie with charred green bean salad

Prep time
Cook time

This is a great technique for braaing chicken in half the time.


  • 1 lemon, zested and sliced
  • 1 Tbsp (15ml) herbs of choice
  • 2 Tbsp (30 ml) oil
For the Classic Green Bean Salad
  • A handful of green beans
  • 2 Tbsp (30ml) oil
  • 1 Tbsp (15ml) lemon juice or vinegar
  • 1 tsp (5ml) sugar
  • 1 tsp (5ml) salt
  • 1 can (410g) baked beans, reserve juices
  • 1  can (410g) butter beans, drained


  • Turn the chicken upside down (breasts facing down) with the legs facing you.
  • Cut along both sides of the backbone using sharp scissors.
  • Flip the chicken over and flatten it down with both hands.
  • Zest or grate the lemon skin.
  • Add lemon zest, herbs and oil to a bowl and mix to form a paste.
  • Pat the chicken dry and place the herb and zest mixture under and over the chicken skin.
  • Sprinkle the chicken skin with salt and place a few lemon slices along the breast.
  • Over medium coals, cook the chicken bone side down first for 40 - 45 minutes, flipping after 30 minutes. Arrange the coals around the chicken so that it cooks via indirect heat, not burning the skin before cooking the chicken.
  • To make the bean salad, on the fire, cook your green beans till vibrant green and slightly charred, about 5 minutes.
  • To make the dressing, mix oil, vinegar, salt and sugar until sugar and salt have dissolved.
  • Combine baked beans with can juices, butter beans and charred green beans in a bowl. Drizzle with dressing and serve alongside chicken flattie.