WHOLE BUTTERFLIED BBQ CHICKEN
- 1.2kg Whole Chicken
- 1/4 cup (60ml) lime juice
- 1/4 cup finely chopped coriander
- 1 tablespoon finely grated ginger
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 2 teaspoons fish sauce
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1 tablespoon peanut oil
- Coriander sprigs, to serve
- Chargrilled lime halves, to serve
Place chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Place chicken breast-side up. Press down on breastbone to flatten.
Combine lime juice, chopped coriander, ginger, sugar, honey, fish sauce, turmeric, cumin and paprika in a glass or ceramic dish. Add chicken. 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 oven, for 1 hour or until the chicken is cooked through. Set aside, covered, for 10 mins to rest.
Transfer the chicken to a serving platter. Sprinkle with coriander sprigs. Serve with lime halves.