Peri Peri Barbecued Butterflied Chicken
Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
10 Ingredients
Number of servings
4
- 3 lemons
- 3 long red chilies, roughly chopped
- 3 cloves garlic, roughly chopped
- 2tablespoons extra virgin olive oil
- 1tablespoons Masterfoods Portuguese chicken spice blend
- 1.30kilograms Macro free range whole chicken
- 260grams pane di casa loaf, thinly sliced
- 1/3 cup Woolworths whole egg mayonnaise
- 300grams Woolworths fine cut coleslaw
- 1/2 bunch continental parsley, leaves picked
Nutrition per serving
4620kJ
Protein
66.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat a hooded barbecue on high. Juice 1 lemon and reserve 1 tbs lemon juice. Place remaining lemon juice, chilli, garlic, oil and spice blend in a food processor and process until smooth and combined.
Step 2 of 4
Place chicken, breast-side down, on a board. Using kitchen scissors, cut down either side of backbone and discard backbone. Turn chicken skin-side up and press down on breastbone with heel of hand to flatten. Brush both sides of chicken with half of the peri peri sauce. Cook chicken on a grill plate for 5 minutes on each side or until golden. Place chicken, skin-side up, in a large foil tray. Place tray in barbecue and cover with hood. Cook chicken, using indirect heat, for 40 minutes or until chicken is cooked through. Remove tray from barbecue and cover loosely with foil. Rest for 10 minutes.
Step 3 of 4
Meanwhile, halve remaining lemons. Chargrill lemon halves, cut-sides down, for 5 minutes or until charred. Chargrill bread for 1 minute each side or until toasted.
Step 4 of 4
Combine mayonnaise and remaining lemon juice in a large bowl. Season. Add coleslaw and parsley and toss to combine. Serve chicken with remaining peri peri sauce, coleslaw, lemon and bread.
Categories
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