CHIPOTLE, GARLIC & LIME CHICKEN

Garlic butter is stuffed under the skin of the chicken, it is then coated in a smoky, tangy and sweet chipotle marinade. Butterflied chickens are great because they’re fast to cook and all of the skin gets lovely and crispy.

This recipe works really well on the barbecue.

Serves 4-5

INGREDIENTS

1.5kg butterfly chicken
50 grams butter, softened
3 cloves garlic, minced
⅓ cup chipotle sauce, I used La Morena
3 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cinnamon
¼-½ teaspoon chilli powder 
Sea salt
Cracked pepper
2 tablespoons olive oil 

METHOD

In a small bowl, mix together the softened butter and minced garlic. 

Using your fingers, carefully separate the skin from the meat to create a pocket for the butter to sit in. Place spoonfuls of the garlic butter under the skin and use your hands to push it around under the skin. 

In a bowl, mix together the chipotle sauce, brown sugar, lime juice and spices. Season with sea salt and cracked pepper. 

Pour the marinade over the chicken, loosely cover with foil and refrigerate for 2 hours. 

Heat the oven to 190ºC regular bake. 

Place the chicken on an oven tray fitted with a rack, pour over any marinade and roast for 45-50 minutes or until juices run clear.

Remove from the oven, cover with tinfoil and set aside to rest for 10 minutes.

Use a sharp knife to cut into pieces.