Name: Adobo-marinated butterflied chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 2 dried ancho chillies, split, seeded (see tip); 3 garlic cloves, peeled; 1/3 cup (80ml) orange juice; 1 teaspoon salt; 1/2 teaspoon sugar; 1/4 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1.8 kilogram whole chicken; juice of 1 lime, plus 6 lime halves, to serve

Adobo-marinated butterflied chicken

Mix up your usual barbeque chicken with this deliciously flavoursome Asian inspired spice blend - perfect to wow your guests at a dinner party.

Serves 6

Prep

20M

Cook

40M

Total

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Ingredients

2 dried ancho chillies, split, seeded (see tip)

3 garlic cloves, peeled

1/3 cup (80ml) orange juice

1 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon dried oregano

1/4 teaspoon ground cumin

1.8 kilogram whole chicken

juice of 1 lime, plus 6 lime halves, to serve

Method

1.Preheat a barbecue on high. Cook chillies, pressing clown with a spatula, for 1-2 minutes, until blistered. Place in a bowl with cold water to cover. Soak for 30 minutes, until soft.

2.Drain chilli, discard liquid. Place in a blender with garlic, orange juice, salt, sugar, oregano, cumin and 1/2 cup of water. Blend until smooth.

3.Using a knife or poultry scissors, cut chicken through breastbone. Open out, turn over and, using the heel of your hand, flatten along backbone. Score skin and flesh. Place in a shallow dish and brush marinade over chicken. Cover and refrigerate for 1 hour, to marinate.

4.Cook chicken on barbecue on high for 40 minutes, turning and basting with marinade, until cooked through. Add lime halves for the last minute of cooking. Cut chicken into pieces and our over lime juice. Serve with grilled lime.

Ancho chillies are available from specialty grocers, or use 4 long red chillies.
Note

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Ingredients

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