Spice Rub Butterflied Chicken

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I has been pretty hot here in Melbourne for the last couple of week and I also haven't had an oven😢 So I was looking for something to cook on the BBQ. I am a fan of butterflied chicken because it cooks quicker than a traditional roast. I also like that it is easier to get marinade to stay on the bird while you are trying to cook it. I made this for my family and some of them, not naming names, aren't huge fans of chilli, so I reduce the amount of flakes that I used. However if I was making it for myself I wouldn't hesitate to use the full amount. I don't think that the full quantity would be to hot at all. Obviously depending on the type of flakes that you use.

Preheat your oven or hooded BBQ to 200 degrees Celsius. 

I prefer to butterfly my own chickens. It is really easy and once you have done it once or twice and you know where to cut you will never buy one again pre-cut. I suggest watching one of the many videos on YouTube. It will give you the added visual adds making it even easier. So to start with you will need a pair of sharp kitchen scissors. Turn the chicken so that it is breast down on your chopping board. Using the kitchen scissor cut closely down each side of the back bone. This will allow you to remove the backbone completely. Turn the chicken is breast side up and press down firmly to break the breast bone. This will allow the chicken to lay flat. Tuck the wing tips under to ensure that they don't burn whilst roasting.

Place the chilli flakes, garlic, paprika, oregano, lemon zest, vinegar, oil, salt and pepper in a small bowl. Mix well to combine. Place the chicken on a baking tray and pour over the chilli mixture and spread over the chicken to coat. Roast for 45 minutes or until golden and cooked through, brush with the pan juice half way through.



I cut the chicken into 6 pieces and served it with salad. You could also serve it with roast vegetables if you wanted. I really liked this recipe as it could be easily adapted to suit every ones chilli tolerances. It is relatively quick to cook and there are endless options as to what sides you could serve with its.

Until next time, Happy Cooking, Kate.

***Ingredients

  • 1 tablespoon dried chilli flakes
  • 3 cloves garlic, crushed
  • 1/2 teaspoon smoked paprika
  • 1 teaspoons dried oregano leaves
  • 1 tablespoon shredded lemon zest
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • Sea salt and freshly cracked pepper
  • 1.6 kg whole chicken, butterflied 

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