Smoked Chilli Butterflied Chook

Serves 4–6

1 chicken (about 1.6 kg), butterflied
⅓ cup (80 ml) Smoked Chilli Sauce, plus ¼ cup (60 ml) set aside for glazing
2 tbsp olive oil
Zest and juice of 1 lemon, and 1 tsp salt

Mix the ⅓ cup of Smoked Chilli with the oil, lemon and salt. Rub it all over the chook. Refrigerate for at least 4 hours or overnight.

Bring to room temperature for 30 minutes. Heat the BBQ to 180°C for indirect cooking.

Cook skin-side up on the indirect side, lid down, for 45 minutes. Brush with the set-aside Smoked Chilli and cook 10 more minutes.

Done when the thickest part of the thigh reaches 75°C. Rest for 10 minutes before carving.

Sauces in this recipe

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