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Butterflied chicken with pistachio butter
Butterflied chicken with pistachio butter
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Delicious BBQ chicken recipe, with oven option available in notes section for ease.
Ingredients:
  • 1.8kg whole chicken
  • 125g butter, softened
  • 125.00 ml pistachio kernels, toasted, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp lemon rind, finely grated
  • 2 tsp lemon thyme, finely chopped
  • Olive oil cooking spray
  • Fresh lemon thyme sprigs, to serv
  • Lemon wedges, to serve
Instructions:
  • Preheat the barbecue with the hood closed on medium heat.
  • Dry the chicken with paper towels. Place it breast-side down on a chopping board with the cavity facing you. Use kitchen scissors to cut along both sides of the backbone and remove it. Open the chicken out, then flip it over and press down firmly with the heel of your hand to flatten it.
  • Combine butter, pistachios, garlic, lemon zest, lemon juice, and lemon thyme in a bowl. Season with salt and pepper, then mix thoroughly. Carefully slide your fingers between the skin and flesh of the chicken breasts and legs to make pockets. Stuff 2/3 of the butter mixture under the skin, then massage to spread evenly. Season with more salt and pepper, and finish by lightly spraying with oil.
  • Sear chicken skin-side down until golden and crisp for about 5 minutes. Flip chicken and barbecue with the hood down for 45 to 50 minutes until fully cooked. Remove to a plate, lightly cover with foil, and let it rest for 10 minutes before serving.
  • Cut the chicken into 8 pieces. Arrange elegantly on a serving platter. Spoon over the remaining butter mixture. Garnish with fresh lemon thyme sprigs. Serve with wedges of lemon for an extra burst of flavor.

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