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Sticky BBQ Butterflied Chicken with Honey BBQ sauce

  • Preparation Time: 240 mins
  • Serves: 4-6
  • Cooking Time: 60 mins
  • Ready Time: 300 mins
  • Cooking Method: Barbecue
  • Difficulty: easy

1 x size 14 Gourmet Direct Butterflied Free Range Chicken
½ cup Wild Bills Honey BBQ Sauce
½ cup Aromatics Te Mata Sauce
1 Tbsp Polly’s Black Sauce
¼ cup quality Maple syrup
1 Tbsp of lemon juice
1 heaped tsp (Chinata) smokey paprika
The juice of two small limes
1 Tbsp Telegraph Hill Kaffir Lime and Chilli Oil
2 Tbsp Sesame Seeds
1 tsp Sea Salt

Mix all the liquids together in a bowl. 
Whisk in 1 heaped tsp of good quality (Chinata) Smokey Paprika and the juice of 2 small Limes. 
Add a dash of Telegraph Hill Kaffir Lime and Chilli Oil.
Paint the marinade all over your free Range Chicken, skin side up.
Sprinkle the Sesame seeds over the top.
Pop the marinated Chicken into the fridge for about 4 hours, or preferably, overnight.

Preheat your oven to 180°C (or medium heat on the barbecue)

Remove the Chicken from the fridge and let it sit for 20 minutes to warm up.
Put it into your preheated oven.
Cook for 60 minutes, basting with more marinade every 20 minutes.
If you are working with a barbecue, place the Chicken skin side up over medium heat and baste more frequently, cooking until juices run clear. 

Serve with your favourite salad combo.

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