Char-grilled Butterflied Chicken with Outback Aussie BBQ Spiced Rub

Char-grilled Butterflied Chicken with Outback Aussie BBQ Spiced Rub is great! Aussie BBQ Rub is an aromatic and flavourful rub that features Mountain Pepper from the South and Anisata and Lemon Myrtle from the sub-tropics. These lovely herbs are blended with paprika, garlic, Red Capsicum flakes and Salt to deliver the perfect rub

The advantage of cooking a butterflied bird, both in the oven and on the grill, is that the chicken cooks more evenly, and sometimes faster. Maybe more importantly, it is much easier to cut into serving pieces!

1 large free range chicken

1/2 pack (30g) Outback Aussie BBQ Spiced Rub

a little olive oil

The process involves removing the backbone from the chicken and then pressing it flat (a.k.a. butterflying, which is where the name for this technique comes from) and then removing the rib bones .

You can ask your butcher to do this for you , or you can do it yourself. All you need is a sturdy pair of kitchen scissors or a sharp heavy bladed knife.
Place the chicken breast side down on a cutting board. Cut down along one side of the backbone. Do not cut the chicken completely and make two halves instead of a butterflied whole! 
With your knife, cut out the backbone and the rib bones on each side.
Flip the chicken over and press down on the breast bone.
You should now have a butterflied chicken with the wing bones and leg bones intact and the breast meat.
Using your fingers, massage the Aussie BBQ Spiced Rub well into the skin and any meat showing. Let the bird rest for at least 30 minutes to an hour.
Drizzle the bird very lightly with olive oil and place. skin side up on the open grill. Allow to cook for 20 minutes.
Turn the heat down and cook for a further 15 minutes. The skin should be golden and crispy and charred in places. If you prefer it to be even crispier, place the bird skin side down and cook for a 2 minutes.

← Older Post Newer Post →

Leave a comment