Main Meals

Grilled spiced flat roast chicken with marinated corn

20 minutes
30 minutes

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  • 1 small to medium free-range chicken
  • rocket, for garnishing (optional)
  • For the spice paste, mix:
  • 1 T ground coriander
  • 1 T ground cumin
  • 1 t ground paprika
  • ½ t cayenne pepper
  • 1 t dried oregano
  • 1 t salt
  • 1-2 T olive oil
  • For the marinated corn:
  • ½ cup sunflower oil
  • For the marinated corn:
  • ½ cup white wine vinegar
  • 1 clove garlic, smashed
  • 1 bay leaf
  • 24 coriander seeds
  • 6 peppercorns
  • Ingredients aren't specified. ½ t
  • 4 cobs sweetcorn, broken into thirds

Cut out the backbone of the chicken and snip off the wing tips (use for soup or stock). Flatten the chicken as much as possible and place on an oiled grill pan. Rub all over with the spice paste. If possible, leave for an hour or so.

Slide under a preheated medium to hot grill, not too close, and grill or 10 to 15 minutes a side or until just cooked, still moist and a good colour. Garnish with rocket. Serve with the marinated corn.

To make the marinated corn, simmer the marinade ingredients for 5 minutes. Boil the sweetcorn for a few minutes, until tender. Pour the marinade over the well-drained, hot sweetcorn. Turn to coat. If possible, allow to marinate for an hour or more at room temperature.


Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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