Butterfly Chicken

Ingredients

• 1 wholechicken
• 1 largered pepper
• 4 clovesgarlic
• ½ largewhite onion
• 15 ml (1 tbsp)salt
• 2.5 ml (½ tsp)black pepper
• 15 ml (1 tbsp)white vinegar
• 30 ml (2 tbsp)honey
• 240 ml (1 cup)water

Instructions

1. 1

   Blend the marinade

   Wash and dry the produce. Peel the onion and garlic, cut the onion into 4–6 pieces, and deseed and chop the red pepper into medium-sized pieces. Put everything except the chicken in a food processor and blend until smooth. Set the marinade aside.

2. 2

   Remove the backbone

   Place the washed chicken breast-side down on a cutting board. Using sharp kitchen scissors, cut down both sides of the backbone, which runs along the centre of the bird, and remove it.

3. 3

   Flatten the chicken

   Turn the chicken over and press it down firmly. Press across the joints as well to flatten the bird.

4. 4

   Marinate the chicken

   Put the chicken in a large freezer bag and pour in the red pepper marinade. Seal the bag and move the marinade around so the chicken is coated all over. Refrigerate for at least 1 hour or overnight.

5. 5

   Prepare for roasting

   After marinating, heat the oven to 190°C (375°F). Lift the chicken out of the bag and let excess marinade drip off, then pat the chicken dry.

6. 6

   Roast the chicken

   Set the chicken on a wire rack over a baking sheet or roasting tin. Roast for 1 hour, or until the internal temperature reaches 71°C (160°F).

7. 7

   Rest and serve

   Leave the cooked chicken to rest for 10 minutes. Cut it into portions, ideally along the joints, and serve.

What is butterfly chicken?

Butterfly chicken, also called spatchcocked chicken, has its backbone removed so the bird can be opened out and flattened. The technique is used in many cuisines for roasting or grilling a whole bird more evenly.

Here, a blended red pepper, garlic, onion, vinegar and honey marinade coats the chicken before roasting. Flattening gives the bird a more even shape, and resting after cooking helps keep the meat juicy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 64g protein, 16g carbs, 30g fat.

Most of the protein and fat come from the chicken, while the honey, onion and pepper contribute most of the carbohydrates. The salt contributes a substantial share of the sodium. Serve a chicken portion with plenty of vegetables and a moderate serving of potatoes, rice or bread to round out the plate.

Making the marinade

Smooth blend: process the pepper, garlic, onion, salt, pepper, vinegar, honey and water until no large pieces remain. This makes it easier to spread the marinade across the chicken.

Flavour balance: the pepper and onion give the sauce body, while vinegar adds sharpness and honey brings sweetness. The salt seasons both the surface and, during marinating, the meat just beneath it.

Butterflying the bird

Safe cutting: use sturdy, sharp kitchen scissors and cut alongside both sides of the backbone. Keep the chicken steady on a board, and take care around the joints.

Even shape: press the breastbone and joints until the chicken lies flatter. A flatter bird is easier to arrange on the rack and less likely to have thin sections finish long before thicker ones.

Marinating and drying

Marinating time: refrigerate the coated chicken for at least 1 hour, or leave it overnight for a longer rest. Keep it in a sealed bag or covered container so it does not touch other food.

Roasting surface: let excess marinade drip off and pat the chicken dry before it goes into the oven. This helps the outside roast rather than sitting under a wet coating.

Checking doneness

Temperature check: the recipe gives 71°C (160°F) as its target internal temperature. Check the thickest part of the breast and thigh with a food thermometer, avoiding the bone; follow local food-safety guidance if it specifies a higher temperature.

Resting: leave the chicken for 10 minutes before carving. The rest also makes it easier to portion neatly along the joints.

What to serve with it

Fresh sides: serve with a crisp green salad, steamed green vegetables or slaw to balance the rich roasted chicken and sweet marinade.

Heartier plate: potatoes, rice or crusty bread can soak up the juices and make the meal more substantial. Add a vegetable side for colour and contrast.

Recipe notes & tips

• Use kitchen scissors designed for poultry to make cutting out the backbone easier.
• Save the removed backbone for stock if you like.
• Blend the marinade until smooth so it coats the chicken evenly.
• Turn the chicken in the sealed bag once during marinating if convenient.
• Use a wire rack over a tray to let hot air circulate beneath the bird.
• Check the temperature in more than one thick section, without touching bone.

Variations

• Add smoked paprika: blend a little into the marinade for a smoky note.
• Use lemon: replace some of the vinegar with lemon juice for a brighter flavour.
• Add chilli: blend in fresh chilli or chilli flakes for heat.
• Use fresh herbs: add thyme or rosemary leaves to the marinade.
• Grill outdoors: cook the flattened chicken over indirect heat, checking its temperature as it cooks.

Common mistakes to avoid

• Cutting through the backbone: cut along both sides of it so it can be removed cleanly.
• Leaving the chicken uneven: press the joints and breastbone until the bird lies flat.
• Marinating at room temperature: keep the chicken refrigerated throughout the marinating time.
• Roasting with a wet surface: let excess sauce drip off and pat the chicken dry first.
• Guessing doneness: check the thickest meat with a thermometer rather than relying only on the clock.
• Carving straight away: rest the chicken for 10 minutes before cutting.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat portions until steaming hot throughout, or enjoy the cold meat in salads or sandwiches.

Frequently asked questions