Ingredients & Method
1 x 1.5 – 2.5 kg free range chicken
1 tsp paprika
2 tbsp 'York' lemon infused EV Olive Oil
1 tsp salt
1 tsp cracked pepper
1 tbsp butter
You will need a large chicken, about 1.5- 2.5 kgs.
Now to butterfly it requires you to place it on its front that is breast down and cut either with a sharp knife or scissors on the right side about an inch from the middle, do the same on the other side, this is easy as the bone is very thin at this point. Cut right through end to end and gently pull apart. The breast bone is at the wing end so cut this small white bone in half and run your fingers up either side of the breast (keel) bone and it should be easy to remove and come out easily, if you are not sure how to butterfly your chicken ask your butcher to do it for you.
You should now have a "butterflied" chicken, or pretty close to one!
Mix the paprika, salt, pepper, Jingilli EV olive oil, and butter together and spread over the chicken skin and then the other flesh side, if it's a bit hard place the mix into a microwave for a few seconds till runny.
Put your BBQ Grill on to high for 5 minutes and place the chicken on the grill. Then turn the grill onto low and place the chicken near the front, it will flare if you place it at the rear!
Watch it until it starts cooking without any flare ups, if it does flare too much take it off and then put it back on after the flame goes out.
It will take about 20-30 mins per side or until cooked through, you can turn it as many times as you like but remember each time you turn it, it may flare up so watch it!
When ready take it off rest for 5 minutes then pull the chicken apart and serve on a bed of Roasted vegetables and drizzle with Lemon-infused York Extra Virgin Olive Oil.... Yum!!
©Ross Yarranton
