With crisp, golden skin, this butterflied chicken recipe is a barbecue winner. Pair it with zesty corn on the cob to complete the feast.
Serves66
Cook time1 hr 10 mins1 hour 10 minutes
Prep time1 hr 25 mins1 hour 25 minutes
Ingredients
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
1/2 tsp ground paprika
1 tbs peanut oil
Coriander sprigs, to serve
Chargrilled lime halves, to serve
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Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
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
1/2 tsp ground paprika
1 tbs peanut oil
Coriander sprigs, to serve
Chargrilled lime halves, to serve
Description
With crisp, golden skin, this butterflied chicken recipe is a barbecue winner. Pair it with zesty corn on the cob to complete the feast.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
