Recipe Method

1. Using kitchen scissors, cut down one side of the backbone, from the “Pope’s Nose” end to the far neck end. Repeat this up the same length but on the adjoining side of the backbone. Discard the backbone strip you have just cut out.
2. Turn the chicken over with the newly opened side facing down on the board.
3.  Press down hard on the chest of the chicken, to hear the bone  snap and chicken collapses flat.
4. Rinse the carcass inside surfaces and wipe dry with kitchen paper towel. Place each chicken in a shallow sealed container.  Rub the skin all over with salt and ground black pepper.
5. Combine the marinade ingredients, and pour the sauce evenly over both chickens. Refrigerate and chickens in the marinade every few hours.
6. Cook the chickens together over an indirect-heat method of kettle-braai cooking.   Allow 45 minutes, then test by inserting a skewer into thick thigh sections, to ensure clear juices escape, which will mean the chickens are cooked through sufficiently.