Sticky Chilli and Lime Butterflied Chicken
A super simple sticky citrus-y butterflied chicken. This recipe is cooked a bit slower than a normal butterflied chook, resulting in a really tender, pull apart texture.
Ingredients
- 1 butterflied chicken
- Zest of 1 lime
- 2 limes worth of juice
- 3 tbsp soy sauce
- 3 garlic cloves, grated
- 4 heaped tbsp brown sugar
- 2 tbsp 6 Eyed Scorpion Chilli Oil
- Big lug of olive oil
- Coriander to garnish
Method
- Combine all marinade ingredients and rub all over chicken, marinate for at least 3 hours or ideally overnight.
- Preheat oven to 150C. Add chicken and any extra marinade to a lined baking tray, and bake for 1 hour. (If the sauce looks like it's evaporating too fast or may burn, add a little water into the tray).
- Bump oven up to 200C and bake for an additional 15 mins for a bit of extra colour on the skin.
- Allow the chook to rest for a little bit before serving. Brush with extra sauce from the baking tray and garnish with fresh coriander and extra wedges of lime.
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The founders newsletter was very nice to receive
Thank you very much