Barbequed Butterfly Chicken


  • 1/2 cup olive oil
  • 3x large cloves finely chopped fresh garlic, then add ½ teaspoon of rock salt make a paste
  • Large bunch of thyme - finely chopped
  • Zest of 2x limes
  • ½ a chopped onion
  • Pinch crushed chilli flakes
  • 1 whole chicken, butterflied
  • Salt and freshly ground black pepper
  • ½ cup white wine (dry)


  1. Whisk together the oil, wine, half of the garlic / salt paste, half of the thyme, half of the lime zest and half of the onion in a large baking dish.
  2. Add the chicken and turn to coat in the oil.
  3. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
  4. Preheat the BBQ to medium.
  5. Remove the chicken from the marinade and season both sides with salt and pepper.
  6. Place the chicken on the BBQ, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes.
  7. Turn the chicken over, close the BBQ cover and continue grilling until just cooked through, about 20 minutes longer.
  8. Remove from the BBQ, loosely cover with tin foil and let rest 10 minutes before cutting.
  9. Mix together the remaining garlic/ salt paste, thyme and lemon zest and sprinkle over the cut chicken.