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A whole butterflied paprika chicken with golden crispy skin on a wooden board

Butterflied Paprika Chicken

A whole chicken, backbone removed and pressed flat, rubbed with smoked paprika and Wilson’s Ginger Flavoured Lime Juice, then roasted or braaied until the skin is golden and the meat is cooked through evenly — in under an hour. The lime juice caramelises into the skin as it cooks and gives the whole bird a citrus-smoke depth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken approx. 1.6kg
  • 2 tablespoons smoked paprika
  • 2 tablespoons Wilson’s Ginger Flavoured Lime Juice
  • 3 tablespoons Wilson’s Extra Virgin Olive Oil
  • 3 cloves garlic finely grated
  • Sea salt and freshly ground black pepper

Method
 

  1. Preheat the oven to 220°C, or get your braai coals to a medium heat.
  2. 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.
  3. 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.
  4. In a small bowl, mix the smoked paprika, Wilson’s Ginger Flavoured Lime Juice, olive oil, garlic, salt and pepper into a paste.
  5. Rub the paste all over the chicken, working it under the skin of the breast where you can, and into every crevice.
  6. 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.
  7. 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.
  8. Rest for 10 minutes before carving.

Notes

Inspired by Jamie Oliver’s Butterflied Paprika Chicken, from his BBQ feast recipes.
 
Butterflying — also called spatchcocking — means the whole bird cooks in under an hour instead of the hour-plus a roast chicken usually takes, and the heat reaches every part evenly so the breast doesn’t dry out before the thigh is done.
 
The Wilson’s Ginger Flavoured Lime Juice in the rub caramelises on the skin as it cooks, giving real colour and a faint citrus char that a plain paprika rub doesn’t achieve on its own.
 
Ask your butcher to remove the backbone for you if you’d rather skip that step.