Butterfly chicken peri peri

This is the way to get all parts of a whole chicken cooked evenly on your barbecue. When it comes to summer grilling, few things are as impressive and flavourful as a perfectly grilled butterfly chicken. By removing the backbone and flattening the bird, you ensure even cooking and allow the chicken to absorb all those smoky barbecue flavours.

The result? Crispy skin, juicy meat, and a meal that’s bound to be a hit at any backyard gathering. Whether you’re a seasoned griller or new to cooking chicken this way, this recipe will guide you through the steps to create a delicious, golden-brown butterfly chicken on the barbecue. Grab your tongs, fire up the grill, and let’s get started!

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Ingredients

 

Easy recipe steps:

Watch the live bbq video HERE >

1. Fill the barbecue 1/3 full with charcoal, place a cast iron grill on top and light it.

2. Wrap the bricks in aluminum foil or use as we did the lid of a Dutch oven.

3. Place the chicken on its belly (skin side) and cut out the backbone.

4. Then break the chicken flat by pressing on it and spread it all over with olive oil.

5. Rub the chicken on all sides through the Peri Peri rub (for more flavour, season the inside also)

6. Drizzle with some chili oil and let the chicken marinate in the refrigerator for at least half an hour.

7. Then squeeze the juice of a lemon over it (just before grilling!).

8. In the meantime, heat the bricks (we used the lid of a Dutch Oven) on the grill of your barbecue.

9. When the grill and bricks are very hot, place the marinated chicken with the skin side (belly) down, on the indirect part of your barbecue.

10. Add some fireherbs to the fire. This will bring extra flavour to your chicken.

11. Place the bricks/lid on the chicken and grill the chicken for about 30 minutes until cooked and brown. (turn it halfway through and cover it with the bricks again)

12. Let the core temperature be at least 70 degrees. If you poke the thigh and clear, colourless liquid comes out, your chicken is cooked.) Slice it in pieces and heat it up with some chilli sauces on the side.