Prep 10 mins
Cooking 60 mins
Serves 4

Butterflied poussins (baby chickens) are a fabulous choice for the braai as they cook so quickly. We turned to Mexico for inspiration and bathed them in a Mexican-style marinade made with garlic, tomatoes and plenty of our Cape Herb & Spice Chipotle Spice.


To butterfly (aka spatchcock) the chickens, take sharp kitchen scissors to cut through the ribcage either side of the breastbone. Remove the breastbone, turn the chicken over and press it flat. (Cook’s note: Some people prefer cutting the backbone out instead, which also works when using small chickens.) Dust the chickens lightly with about a teaspoon of our Cape Herb & Spice Chipotle Spice and rub them all over with the mayonnaise. Cover and place them in the fridge.

Place the tomatoes, garlic and onion in a food processor and blitz until pureed. Pour puree into a saucepan and add the spices and water. Cook on low heat for 30 minutes. Once the sauce is done, let it cool to room temperature then pour it over the chickens. Allow them to marinade in this sauce for at least an hour. Dust chickens lightly with salt and place them over hot coals, turning frequently while basting with melted butter.


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at