With a charry skin and that epic marinade infusing into the meat, this is one chicken to savour… and the fact it’s butterflied makes it so simple to cook on the barbecue! A true treasure of a recipe.
1.5kg (3 lb 5 oz) whole chicken
spring onion, cut into fine strips, to serve
finely sliced red chilli, to serve
Wash chicken and pat dry with paper towel. Place the chicken breast side down on a work surface. Use kitchen scissors to cut along both sides of the backbone and remove.
Turn chicken over and use your hands to press down firmly on the breastbone to flatten.
Place the chicken in a large shallow dish. Pour over the Honey Soy Garlic marinade. Turn the chicken and ensure it is coated evenly all over. Cover the chicken loosely with foil and place in the fridge for 2 hours to marinate.
Preheat a chargrill bbq on medium-high heat. Prepare three even layers of aluminium foil. Remove the chicken from the marinade and place, breast side up, on top of the foil. Carefully transfer to the grill. Cook for 8-10 minutes, with the lid closed (if your BBQ has one), brushing the chicken with extra marinade halfway through.
Carefully turn the chicken so it’s breast side down, and cook for a further 10 minutes (with the bbq lid down if possible). Keep a close eye on the breast side of the chicken so it doesn’t burn. Baste and turn again. Continue cooking for a further 15-20 minutes until the chicken turns a golden-brown colour with some char marks and the glaze is super sticky. To check if the chicken is cooked, insert a skewer into the thickest part of the meat (try the breast or leg nearest to the bone) – you want the juices to run clear.
Set aside to rest for 5 minutes. Serve sprinkled with strips of spring onion and slices of red chilli.