Whole Smoked Chilli Butterflied Chicken
Serves 6 | Glasseye Creek Smoked Chilli Sauce
Ingredients
- 1 whole chicken, about 1.8 kg, butterflied
- 2 tsp salt
- 1 tsp cracked black pepper
- 2 tbsp olive oil
- ½ cup Smoked Chilli Sauce
- 1 tbsp honey
- To serve: roast kūmara and lemon
Method
1. Pat chicken dry, season and oil. Smoke breast side up at 130°C for about 2–3 hours; check the thickest part of breast and thigh reaches at least 75°C.
2. Mix Smoked Chilli Sauce and honey; brush on during the final 15 minutes so it sets without burning.
3. Rest 15 minutes before carving and serve with roast kūmara and lemon.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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