Butterflied Chicken



  • 1 tbs smoked paprika
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp chilli flakes
  • grated rind of 1 lime, plus 2 tbs juice, grilled lime cheeks, to garnish
  • 2 tbs olive oil
  • 1.5kg Macro free range whole chicken
  • 1/4 cup sweet chilli sauce
  • coriander sprigs, to garnish
  • 200g Woolworths classic coleslaw, to serve (see Tip) 


1. Combine spices, lime rind, 1 tbs lime juice and 1 tbs of oil and mix to a paste.
2. Using kitchen scissors, cut along both sides of the backbone of the chicken and discard. Turn chicken over and, using the heel of your hand, press heavily to flatten. Make a few slashes into the drumsticks and rub well over both sides with the spice paste. Place onto a plate, cover and refrigerate overnight.
3. When ready to cook, prepare wood chips and barbecue.
4. Place the chicken skin-side down on the grill. Cook for 30 minutes, turn over and cook for a further 30 minutes or until juices run clear when a skewer is inserted into the thickest part of the thigh.
5. Mix sweet chilli sauce with remaining lime juice and oil. Brush over chicken. Turn off barbecue and rest for 15 minutes. Cut chicken into serving pieces and place onto a platter. Garnish with coriander sprigs and grilled lime cheeks. Serve with coleslaw.
For a tasty coleslaw dressing, mix cup mayo with cup light sour cream, tsp smoked paprika and a drizzle of honey.

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