Sticky Smoked Maple Butterfly Chicken

Makes 4 servings.

Prep time: 15 minutes + marinating time

Cooking time: 45 – 50 minutes

Butterflying a chicken is a much easier technique than you think! It speeds up the cooking time and helps the chicken cook evenly on the BBQ. Make the most of summer weather and give it a go tonight!

Tips & Tricks

Serve with your favourite BBQ’d vegetables! We love grilled asparagus and lemon slices.
No BBQ? No problem! Preheat oven to 200°C. Cook chicken skin-side up in a roasting tin for 40-45min, until cooked through.
Save the chicken backbone for your next soup or stock! It adds extra flavour.

Ingredients

1 1.5kg Pams Whole Chicken
¼ cup Pams BBQ Sauce
2 Tbsp Pams Finest Maple Syrup
1 tsp Pams Crushed Garlic
1 Tbsp smoked paprika
1 tsp Pams Crushed Chilli

Method

To butterfly your chicken, place the chicken on a clean board, breast side down. Use kitchen scissors to cut down each side of the back bone and remove it. Flip the chicken over and using the heel of your hand, press down firmly on the breast bone to flatten the breast. Place on a rimmed platter or baking tray large enough that it can lie flat.
In a small bowl, mix together the BBQ sauce, maple syrup, garlic, paprika and chilli and season generously with salt & pepper. Pour this all over the skin of the butterfly chicken and place in the fridge to marinate for at least 30 minutes, or overnight. Remove the chicken from the fridge 30 minutes before you are ready to barbeque.
Pre-heat your BBQ on a medium high heat. Place the chicken on the BBQ skin side down until the skin is golden and starting to char, about 5 minutes.
Gently flip the chicken over, reduce the heat to low and continue to cook with the BBQ lid down for 40 – 45 minutes, until the chicken is cooked through.
Transfer chicken to a clean cutting board and let rest at least 15 minutes before carving.