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BBQ piri piri butterflied chicken
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Ingredients:
  • 1.5kg Free Range Chicken, trimmed
  • 125.00 ml store-bought spicy piri piri sauce
  • ¼ cup olive oil
  • 3 garlic cloves, crushed
  • ¼ cup lemon juice
  • Barbecued lemon wedges, to serve
  • Extra piri piri sauce, to serve
  • Crusty bread rolls, to serve
Instructions:
  • Place the whole chicken breast-side down on your work surface. Use chicken shears or a sharp knife to cut down both sides of the backbone and discard it, then trim and discard the rib bones. Flip the chicken over and firmly press the breastbone with your palms to butterfly it open. Score the chicken flesh in the thickest parts.
  • Prepare the BBQ marinade by mixing piri piri sauce, oil, garlic, and lemon juice in a shallow ceramic dish. Add chicken, generously coat both sides with the marinade, cover, and refrigerate for 15 minutes (or longer if desired). Proceed to make the coleslaw.
  • Preheat a greased barbecue over medium-high heat. Skewer the chicken with 2 long metal skewers. Grill the chicken for a total of 50-55 minutes, turning and basting with marinade periodically until cooked through. Serve with coleslaw, barbecued lemon wedges, extra piri piri sauce, and crusty bread rolls.
  • In a large bowl, mix coleslaw and salad seeds. In a small bowl, whisk together mayonnaise, lemon juice, mustard, salt, and pepper. Drizzle the dressing over the coleslaw and toss gently. Refrigerate until ready to serve.

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