Butterflied Chicken 3 Ways

Elevate your mid-week dinners and sandwich fillings with these 3 simple chicken flavour combinations.

Measurements are for a boneless butterflied chicken, however you could increase or decrease amounts to suit a whole chicken or thighs/breasts only.

Where possible, I also recommend using free-range & hormone free chicken, organic free-range is even better.

Northern Indian spice rub

Northern Indian

  • ½ cup full fat natural yoghurt 

  • 2 tbsp kashmiri spice

  • 1 tbsp curry powder

  • ½ tsp onion powder 

  • ½ tsp garlic powder 

  • 1 tsp salt 

  • ½ tsp cracked pepper

Honey, Soy & Ginger

*Perfectly paired with Soba Noodle Salad

  • ¼ cup kecap manis

  • 2 tbsp tamari or soy sauce

  • 1 tbsp sesame oil

  • 1 tbsp honey

  • 1 tbsp cooking sake

  • 1 tbsp ginger, grated or finely chopped

  • 4 garlic cloves, minced

Northern Indian Chicken

Moroccan Spice

  • 2 tbsp extra virgin olive oil or avocado oil

  • 1 tsp sugar

  • 3 garlic cloves, minced

  • 3 tsp paprika

  • 2 tsp ground cumin

  • ½ tsp ground coriander

  • ¼ tsp ground ginger

  • ¼ tsp ground turmeric

  • ¼ tsp ground cinnamon

  • ⅛ tsp cayenne pepper

Method

Chicken Serves 3-5

  1. Choose flavour combination

  2. Place all ingredients into a bowl and mix until well combined

  3. Pat dry the chicken with paper towel

  4. Trim off excess skin. You may discard skin after cooking. However cooking with the skin on helps keeps the chicken moist.

  5. Rub spice mixture all over chicken. Be sure to get underneath the skin

  6. Place chicken skin-side up on a baking tray, cover and refrigerate for a minimum of 1 hour. Longer the better (up to 24 hours).

  7. Pre-heat fan forced oven to 200°

  8. Bake chicken for 30-35mins

  9. Slice and enjoy

Hot tips*

  • Use the juice at the bottom of the baking tray for added flavour in any other food accompanying the chicken, such as; rice, vegetables, noodles.

  • Remove and discard fat for a healthier dish









Georgie Gorman