Boerewors Stuffed Chicken

Serves 4
 
Recipe by Peter Ayub
 
4 x Chicken hindquarters, deboned
400 g Grabouw Boerewors, casing removed
Piping bag to pipe the Boerewors meat into the Chicken
A Good glug of local extra virgin olive oil
Salt and Pepper to season
A handful of freshly chopped Parsley
A good squeeze of Lemon Juice
Some tooth picks
 
Wash your Chicken Hindquarter and pat dry with Paper towel
Then Debone your chicken leg and thigh – be careful to keep the thigh and leg as one piece
Pipe the Boerewors into the cavity of the Chicken
Using tooth picks – close the top
Season the chicken generously with salt and pepper
Place on the Weber and braai until chicken is cooked and skin is nicely crisp and charred
When serving, Drizzle with Olive Oil & squeeze of lemon and sprinkle with the parsley

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