Curried butterfly BBQ chicken
Dive into the season of sunny opportunities with this curried butterfly BBQ chicken. Marinated in a delicious blend of Greek yoghurt, fresh coriander, curry powder and citrus, it’s a scrumptious meal worth repeating. Serve with a side of warm pita bread and a chopped summer salad of your choice. We suggest a leafy salad mix with microgreens and purple basil leaves.
Ingredients
Method
Ingredients
- 1.5kg butterfly chicken
- ¾ cup Greek yoghurt
- ½ cup fresh coriander, roughly chopped
- 2 Tbsp curry powder
- 2 lemons
- 3 cloves garlic, minced
- 3 courgette, sliced
Method
- Pat the chicken dry with a paper towel and place in a large dish.
- To make the yoghurt marinade, in a small bowl, mix together yoghurt, coriander, curry powder, the zest and juice of one lemon, garlic, salt and pepper. Spread the marinade all over the chicken, then place in the fridge to marinade for a few hours or overnight.
- Preheat your BBQ to medium high heat and brush with oil. Place the chicken skin side down and BBQ for 5-10 minutes or until golden brown and lightly charred. Turn the chicken over and reduce the heat to low. Cover and cook for a further 40-50 minutes or until the chicken is cooked through. Set aside to rest for 10 minutes.
- Toss the courgette with a drizzle of olive oil, salt and pepper. Grill for 3-5 minutes on each side or until charred and tender.
- Cut the remaining lemon into wedges and serve with the rested chicken and grilled courgette.
Tips:
- This curried butterfly chicken can also be cooked in the oven. Preheat your oven to 200°C and place the chicken skin side up on a lined roasting dish or tray. Bake for 1 hour or until cooked through, covering with foil after 20 minutes. Set aside to rest for 10 minutes before serving.
- Follow the steps above to prepare the courgette, then place on a baking tray and roast for 15 minutes or until tender.