BBQ Grilled Butterflied Chicken
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This butterflied chicken in a lemon mustard marinade (although, feel free to mix it up to your liking) is perfect when you want a whole chicken but don't want to wait around for the oven. It's quicker, and tastes great on the BBQ (or in the oven). note - ingredients can be approximate.
Equipment
Ingredients
- 1.5 kg (3.3 lb) whole chicken, weight approx.
Lemon mustard marinade (optional or choose your own flavouring. Examples in note 1)
- 2 tablespoon Dijon mustard
- 2 tablespoon wholegrain mustard
- 1 lemon, juice (approx.4 tbsp)
- 2 cloves garlic
- 2 tablespoon dried oregano
- ¼ cup water
- salt and pepper , to taste
Instructions
Butterfly the chicken
- Place the 1.5 kg (3.3 lb) whole chickenbreast-side down. Using poultry shears, cut along both sides of the backbone from tail (where the hole is) to neck, removing it completely. Don't use a knife!!
- Flip the chicken so it's breast side down, allow the legs to come out as much as possible (like splits). Press firmly on the breastbone with the heel of your hand to flatten. You should hear a little crack.
- Use paper towels to pat the chicken dry.
Marinate the chicken (optional)
- Mince 2 cloves garlic then mix together with 2 tbsp Dijon mustard, 2 tbsp wholegrain mustard, 1 lemon, 2 tbsp dried oregano, ¼ cup water, salt and pepper
- Marinade for at least 10 minutes (best overnight)
Option 1: Grill on BBQ
- Heat until the internal temperature of the BBQ or Weber is approximately 220°C (430°F). Spray the grill well with olive oil and turn one side of the burners off.
- Place the chicken breast side down on the grates until the marks begin to form (should be within 2-3 minutes).
- Lower heat to 180°C (360°F). Flip chicken onto cooler side of the grill (indirect heat), skin side up. Close the lid and cook for 35-45 minutes, depending on size until it reaches 69°C (156°F). Maintain temperature range by keeping an eye on the temperature dial (on a Weber BBQ)
- Allow the chicken to rest for at 10-15 minutes before carving so it comes up to temperature 74°C (165°F).
Option 2: Cook in oven
- Place the butterflied chicken skin-side up on a lined tray or wire rack. Roast at 180°C / 350°F for approximately 45–60 minutes (depending on size) or until the thickest part reaches 69°C / 156°F.
- Allow the chicken to rest for at 10-15 minutes before carving so it comes up to temperature 74°C (165°F).
Video
Notes
Note 1 - Marinades
Lemon Mustard, Honey Lemon, Sweet Chilli Soy, Garlic Soy, Lemon Thyme, Taco Seasoning, Satay, Peri Peri
Serve with
Your choice of grains or starchy veg (e.g. rice, potatoes) and vegetables or salad.
Storing
Store in whole pieces (if possible as this retains moisture) for up to 4 days. You can store in smaller pieces, but it will end up dryer when reheating. Recommended to store with marinade.
Reheating
Reheat in microwave on 1 minute intervals until heated through (approx. 1 minute for bite-sized pieces, 3 minutes for a whole leg)
Freezing
Freeze in whole pieces (if possible) for up to 6 months in an airtight container or wrapped in aluminium. Or freeze shredded coated in a marinade or the juices from cooking
Nutrition
Calories: 258kcalProtein: 22gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 90mgSodium: 84mgPotassium: 227mgVitamin A: 168IUVitamin C: 2mgCalcium: 13mgIron: 1mg
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