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BBQ butterfly chicken
BBQ butterfly chicken
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Prep Time:
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Delicious recipe by a home chef. Not tested by taste.com.au team.
Ingredients:
  • 2 cloves garlic, chopped finely
  • 150ml olive oil
  • 1 large chicken, butterflied
  • 150ml sweet sherry
  • 2 sachets (4 tsp) chicken stock paste
  • 80ml balsamic vinegar
  • 1 sachet (2 tsp) vegetable stock paste
  • 22.00 gm sweet chilli sauce
  • 2 cloves garlic, diced finely
  • 6 basil leaves, sliced thinly
  • 120ml olive oil
  • 2 red capsicum
  • 2 Spanish onions, cut into wedges
  • 6 zucchinis, sliced lengthways
  • 1 eggplant, sliced across (approx 1cm thick). Add a light sprinkle of salt on each slice, leave for half an hour, then wash well
Instructions:
  • Combine the garlic and oil in a large bowl, then coat the chicken with the mixture. Let the chicken marinate for 30 minutes.
  • Preheat the barbecue to high. Place the chicken skin side down on the BBQ, then adjust to low heat.
  • Combine the sherry with the chicken paste, spread it over the top of the chicken, and cook for about 15 minutes. Flip the chicken, cook for another 15 minutes, and baste again as needed.
  • In a large bowl, combine vinegar, vegetable paste, sweet chili sauce, garlic, basil, and oil. Set aside.
  • Char the capsicum until the skin darkens. Let it cool, then peel off the skin. Cut off the stalk and remove the seeds. Add it to the marinade.
  • Cook the onions on the barbecue until they have a light golden color, then transfer them to the marinade.
  • Grill the zucchini and eggplant until they are nicely charred, then slice them into long pieces and transfer them into the flavorful marinade.
  • Gently mix and plate for serving.

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