Lemony Spatchcock Chicken with Bacon and Cheese Pap Tart

Serve this chicken with a delicious, cheesy pap tart for the ultimate side dish!


  • 2 c ACE Braai Pap
  • 4 c water
  • 1 t salt
  • 3 t butter
  • 1 can KOO Whole Kernel Corn in Brine, drained KOO Corn and chillies
  • 1 t crushed chillies (optional)
  • 1 can braai relish
  • 400 ml cream
  • 200 g bacon, fried and chopped
  • 1 ½ c cheddar cheese, grated
  • For the chicken:
  • 1 chicken, spatchcocked (or Remove the backbone and flatten to shape into a spatchcock)
  • ½ cup lemon juice
  • zest of one lemon
  • 2 T olive oil
  • 3 cloves garlic, grated
  • 1 X 17 g Benny Chicken Stock Powder
  • 1 t salt

How To Make 

  1. For the pap tart: Bring water to boil.
  2. Add salt & ACE Braai Pap. Mix with fork to avoid lumps.
  3. Once blended, mix with a wooden spoon.
  4. Turn heat to medium and cook with lid on until desired texture (20-25 minutes), stirring occasionally
  5. Stir the butter and mielies in.
  6. Scoop the pap in a buttered dish, flatten with the back of your spoon.
  7. Pour the braai relish and cream over and sprinkle the bacon over.
  8. Cover and bake in oven for 45 min. Take out, sprinkle the cheese over and bake / grill uncovered for another 15 min until the cheese is melted and bubbling. Cut into blocks and serve with chicken.
  9. For the chicken: Combine all the marinade ingredients, score the skin of the chicken and place in the marinade.
  10. Rub the marinade all over the chicken and marinade for at least an hour.
  11. Braai over medium coals, basting with the marinade till cooked through. 

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