Butterflied Chicken

Butterflied Chicken
Preparation time is 20minutes
Cook time is 1hours 15minutes
Total time is 1hours 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4

13 Ingredients

Number of servings
4
  • 2 sprigs coriander (to garnish)
  • 1teaspoons ground ginger
  • 1.50kilograms Macro free range whole chicken
  • 1 lime, rind grated (plus 2 tbs juice, grilled lime cheeks, to garnish)
  • 1teaspoons chilli flakes
  • 1teaspoons ground coriander
  • 2teaspoons ground cumin
  • 1tablespoons garlic powder
  • 1tablespoons smoked paprika
  • 1/4 cup sweet chilli sauce
  • 200grams classic coleslaw (to serve, see tip)
  • 1tablespoons onion powder
  • 2tablespoons olive oil

Nutrition per serving

3550 Kilojoules or 850 Calories
41% of daily energy intake*
Protein
69.0grams
Fat
57.8grams
Carbs
14.4grams
Sugars
8.4grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Combine spices, lime rind, 1 tbs lime juice and 1 tbs of oil and mix to a paste.

Step 2 of 5

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.

Step 3 of 5

When ready to cook, prepare wood chips and barbecue.

Step 4 of 5

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.

Step 5 of 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.

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