Whole butterflied BBQ chicken
With crisp, golden skin, this butterflied chicken recipe is a barbecue winner. Pair it with zesty corn on the cob to complete the feast.
- 1.2kg Coles Australian RSPCA Approved Whole Chicken
- 1/4 cup (60ml) lime juice
- 1/4 cup finely chopped coriander
- 1 tbs brown sugar
- 1 tbs honey
- 2 tsp fish sauce
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbs finely grated ginger or ginger paste
- 1/2 tsp ground paprika
- 1 tbs peanut oil
- Coriander sprigs, to serve
- Chargrilled lime halves, to serve
Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Place the chicken breast-side up. Press down on the breastbone to flatten.
Combine the lime juice, chopped coriander, ginger, sugar, honey, fish sauce, turmeric, cumin and paprika in a glass or ceramic dish. Add the chicken and turn to coat. Place in the fridge for 1 hour to develop the flavours.
Heat a covered barbecue on high. (Alternatively, preheat oven to 180°C.) Brush chicken with oil. Season. Cook on barbecue grill for 5 mins each side or until golden brown. Transfer to a baking dish. Cook in covered barbecue using indirect heat, or in the oven, for 1 hour or until the chicken is cooked through. Set aside, covered, for 10 mins to rest.
Heat a barbecue grill or chargrill on medium. Spray the corn cobs with olive oil spray. Season. Cook on grill, turning occasionally, for 8 mins or until lightly charred. Combine the honey, sriracha or chilli sauce and lime juice in a small bowl. Brush the honey mixture evenly over each corn cob and cook, turning, for a further 2 mins or until corn is charred and tender.
Transfer the chicken and corn cobs to a serving platter. Season with salt. Sprinkle with coriander sprigs. Sprinkle corn with lime zest. Serve with lime halves.