Gather your friends around the barbie and give this Butterflied BBQ Chicken a whirl. Marinated with our Classic Pumpkin Soup and served with crunchy slaw, this is one you won’t want to miss!
Ingredients
1 x DARI’S Classic Pumpkin Soup
1.5kg whole chicken, butterflied
2cm piece ginger, peeled
4 cloves garlic, peeled
1 long red chilli
3-4 sprigs coriander
1 small Spanish onion
1 tsp hot paprika
200g coleslaw mix (or ¼ red cabbage and ¼ green cabbage, shredded)
1 cup bean shoots
2 shallots, chopped
Method
- To butterfly the chicken, use a sharp knife to cut the back bone and wishbone from the chicken. Place the chicken on a chopping board, breast side facing up. Flatten the chicken by pressing down on the breast.
- Score the breast and thigh fillets 2-3 times then transfer to a large baking tray.
- Prepare the marinade by combining the ginger, garlic, chilli, coriander, Spanish onion and hot paprika in a food processor with DARI’S Classic Pumpkin Soup. Blitz to combine.
- Pour half of the marinade over the chicken. Cover, refrigerate and allow to marinate for 60 minutes. Transfer the remaining marinade to a small saucepan.
- In the meantime, prepare the crunchy slaw by combining the coleslaw mix with bean shoots and shallots.
- Preheat a BBQ to medium-high setting. Place the chicken, skin side down on the BBQ plate and cook for 10-15 minutes or until the chicken can be turned without the skin sticking to the BBQ plate. Cook the chicken for a further 25-30 minutes or until cooked through and the juices run clear.
- Allow to rest for 10 minutes before cutting the chicken into sections.
- In the meantime, place the remaining pumpkin mixture over low-medium heat and simmer uncovered until fragrant and slightly thickened.
- Serve the butterflied BBQ chicken with pumpkin sauce and crunchy slaw.
