Name: Smokey BBQ Butterflied Chicken
Prep time: 135 min
Cook time: 60 min
Yield: Makes 4–6
Cuisine: American
Ingredients: 1.5 Lg fresh or frozen and thawed whole chicken; ½ cup Wattie's Smoked Hickory Flavoured BBQ Sauce; ¼ cup orange juice; 2 Tbsp soft brown sugar; 1 Tbsp wholegrain mustard

A butterflied chicken is perfect for cooking on the BBQ. It’s easier to marinate, quicker to cook and you get a crisper skin!

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Makes 4–6

Prep Time 15 minutes (PLUS 1–2 hours marinating or overnight)

Cook Time 1 hour

Intermediate

Ingredients

1.5 Lg fresh or frozen and thawed whole chicken

½ cup Wattie's Smoked Hickory Flavoured BBQ Sauce

¼ cup orange juice

2 Tbsp soft brown sugar

1 Tbsp wholegrain mustard

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

To butterfly the chicken, using kitchen shears or a sharp knife and cut the chicken down each side of the backbone. Remove the backbone. Turn chicken breast side up. Press firmly on the breastbone to flatten. Place in a tray.

Step 2

To make the marinade: Mix together Wattie's Smoked Hickory Flavoured BBQ Sauce, orange juice, brown sugar and wholegrain mustard. Pour over the chicken. Turn chicken to ensure both sides are covered in the marinade. Cover and refrigerate. Marinate for 1-2 hours, or can be done the day before if wished.

Step 3

Preheat a lidded barbecue to 200°C.

Step 4

Remove the chicken from the marinade and set the marinade aside. Place the chicken breast side up on a wire rack in a tray or on a lined hotplate. Close the lid. Reduce the temperature to medium-low.

Step 5

Use the remaining marinade to glaze the chicken every 20 minutes. A 1.5 Kg chicken will take 1-1¼ hours. Cooking time will vary according to the size of the chicken.

Step 6

To test if the chicken is cooked, insert a skewer into the thickest part of the meat. When the juices run clear the chicken is cooked. Allow to stand for 15 minutes before carving.