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Butterflied Chicken with Citrus & Rosemary Basting

Take your Father’s Day braai to the next level with this recipe for butterflied chicken with citrus & rosemary basting.


Sweet oranges, marmalade and fresh rosemary make an addictive basting for this sticky braaied chicken. By butterflying the bird, it is easily and evenly cooked over the coals with the Le Creuset Alpine Skillet ensuring that no roasting liquids are lost.

Butterflied Chicken with Citrus & Rosemary Basting

By Georgia East (@eastafternoon) for Le Creuset Alpine Collection

Prep time: 20 mins | Cook time: 45 mins to 1 hour | Serves: 4

  • For the best results, a pizza oven, kettle braai or Weber should be used, however a conventional oven will work, too.

  • Use a silicone basting brush to baste the chicken with its own roasting liquid while it cooks for a deliciously sticky skin.



  • 1 kg whole free-range chicken, cleaned

  • 3 tablespoons (50ml) chunky orange marmalade

  • 2 large oranges, zested and juiced

  • 1 medium orange, thinly sliced

  • 25 ml Worcestershire sauce or dark soy sauce

  • 3 garlic cloves, finely chopped

  • 3 sprigs fresh rosemary, leaves finely chopped, plus extra sprigs for stuffing

  • sea salt and black pepper

  • 1 large red onion, unpeeled and quartered

  • 150 ml dry white wine or water



  1. Add the marmalade, orange zest and juice, Worcestershire sauce, garlic and rosemary to a small saucepan and simmer over medium heat until reduced and sticky. Season with salt and pepper and set aside.

  2. Use a sharp knife or kitchen shears to butterfly the chicken by removing the backbone and flattening the bird breast-side up. Clean and dry the chicken with paper towel and brush the citrus glaze all over the underside of the bird.

  3.   Arrange the orange slices over the base of the skillet and place the chicken skin-side up on top of the fruit, tucking a few rosemary sprigs underneath the chicken. Use the rest of the citrus mixture to baste the chicken thoroughly.

  4. Tuck the red onion and any extra rosemary around the chicken and pour in the white wine or water.

  5. Cover the skillet with foil and place into a preheated 220 °C kettle braai or Weber, removing the foil after the first 25 minutes. The chicken will be done once the skin is a golden brown and the juices from the thigh run clear (poke the chicken with a knife to make sure).

  6. Leave the chicken to rest for 10 minutes before carving and serve with the red onion and spoonfuls of the roasting liquid from the skillet.

This dish goes well with:

Cook over an open fire with Le Creuset’s new Alpine Collection

Iconic luxury brand Le Creuset recently launched its Alpine Outdoor Collection. The sleek new range of enamelled cast iron cookware was specifically designed for use over an open flame, serving as a durable and reliable companion for preparing your favourite meals outdoors. Created to enhance the open-air cooking experience, the luxurious all black collection consists of the Alpine Outdoor Skillet, Square Grill Basket, and Pizza Pan.





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