A whole chicken on the braai always sounds like a good idea until it’s actually on the coals — the breast cooks faster than the thigh, the skin never quite crisps evenly, and you end up turning it six times hoping for the best. Butterflying solves that before it starts.
Backbone out, pressed flat, rubbed with smoked paprika, garlic and Wilson’s Ginger Flavoured Lime Juice. The whole bird sits flat on the grid or the roasting tray, every part gets the same heat, and it’s done in under an hour. The lime juice in the rub caramelises into the skin as it cooks — there’s a faint citrus char on the outside that a plain paprika rub doesn’t get you.
It’s the most practical way to cook a whole bird over coals in South Africa, and it goes particularly well with this rub.
Butterflied Paprika Chicken
Ingredients
Method
- Preheat the oven to 220°C, or get your braai coals to a medium heat.
- Place the chicken breast side down on a board. Using kitchen scissors or a sharp knife, cut along both sides of the backbone and remove it completely.
- Turn the chicken over and press down firmly on the breastbone with the heel of your hand until you hear it crack and the bird lies flat.
- In a small bowl, mix the smoked paprika, Wilson’s Ginger Flavoured Lime Juice, olive oil, garlic, salt and pepper into a paste.
- Rub the paste all over the chicken, working it under the skin of the breast where you can, and into every crevice.
- For the oven: place the chicken skin side up on a roasting tray and roast for 45 minutes, or until the juices run clear and the skin is deeply golden.
- For the braai: place the chicken skin side up on a grid over medium coals, lid down if you have one, and cook for 30–35 minutes, turning once, until cooked through.
- Rest for 10 minutes before carving.
Notes
We Use Wilson’s Ginger Flavoured Lime Juice
Wilson’s Ginger Flavoured Lime Juice goes into the rub alongside the paprika, olive oil and garlic — two tablespoons is enough for a whole bird. As the chicken cooks, the natural sugars in the lime juice caramelise against the skin, helping it colour and crisp in a way a dry rub alone doesn’t achieve.
The ginger comes through in the meat itself rather than just on the surface — it works its way under the skin during the rub and stays present through the whole cook, so the warmth is there in every bite, not just the outside.
A Few Tips
Get under the skin where you can — work some of the paste between the skin and the breast meat with your fingers. That direct contact gives you more flavour in the meat itself, not just on the surface.
Press firmly when flattening — you want to hear the breastbone crack. If it doesn’t lie completely flat, the cooking won’t be as even and you lose the main benefit of butterflying in the first place.
Keep coals medium, not high — too hot and the rub burns before the inside cooks through. A medium, even heat with the lid down gives you the best skin without scorching it.
Rest before carving — ten minutes under loose foil lets the juices settle back into the meat. Skip this and they’ll run out onto the board instead.
How We Serve It
Whole, on a big board in the middle of the table, carved there rather than in the kitchen. It’s a good-looking bird once it’s rested — the flattened shape and the caramelised skin make it worth showing off before you cut into it.
Roasted corn, a green salad, or grilled halloumi alongside makes it a full braai spread without much extra work. The chicken does most of the heavy lifting on flavour.
More Ways to Use Wilson’s Ginger Flavoured Lime Juice
Wilson’s Ginger Flavoured Lime Juice works in more than just this rub. A few other places it earns its spot:
Yoghurt marinade — whisked into natural yoghurt with mint and crushed coriander for chicken thighs, lamb chops or halloumi.
Prawn marinade — a tablespoon with olive oil, garlic and chilli flakes for prawns straight onto a hot pan or the braai.
Tequila tonic — a tablespoon in place of fresh lime, tequila and tonic over ice with cucumber.
The Good Stuff
Wilson’s Ginger Flavoured Lime Juice is a concentrated lime juice with sharp ginger flavouring, sitting at 43’46°Brix. It’s dairy-free, vegan, gluten-free, Halaal and Kosher certified. Contains sulphur dioxide. Store in a cool, dry place, shake well before use, and refrigerate once opened.
Ways to Change It Up
Add heat — a teaspoon of cayenne or a finely chopped red chilli mixed into the rub gives the whole bird a sharper edge alongside the smoked paprika.
Marinate ahead — rub the chicken the night before and leave it covered in the fridge. The flavour penetrates further and the skin dries slightly, which helps it crisp better on the day.
Use chicken pieces instead — if a whole bird feels like too much, the same rub works on bone-in thighs and drumsticks. Reduce the cooking time to 30–35 minutes.
Finish with fresh herbs — a scattering of chopped coriander or parsley over the rested bird adds colour and a fresh note against the smoky char.
Questions You Might Have
How do I know when the chicken is cooked through?
Pierce the thickest part of the thigh — the juices should run completely clear with no pink. A meat thermometer reading 75°C in the thigh is the most reliable check.
Can I ask the butcher to butterfly it for me?
Yes — most butchers will remove the backbone on request, or you can buy a chicken already spatchcocked at some supermarkets. Either way works fine for this recipe.
Can I do this in the oven instead of on the braai?
Yes — 220°C for 45 minutes, skin side up on a roasting tray, gives you a very similar result without the smoke.
Why does my skin keep sticking to the braai grid?
Make sure the grid is properly hot and lightly oiled before the chicken goes on, and don’t move it for the first 10 minutes — the skin needs time to release naturally as it sears.
Where can I buy Wilson’s Ginger Flavoured Lime Juice?
Wilson’s Ginger Flavoured Lime Juice is available online at oliveoil.co.za and at leading retailers across South Africa.
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Wilson’s Ginger Flavoured Lime Juice is available online and at leading retailers across South Africa.
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