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Butterflied Chicken in a Mustard Buttermilk Marinade
45 minutes (2-24 hrs marinating)
½ cup (125 mL) buttermilk
KEEN'S Mustard Powder
1 tbsp chopped fresh thyme
1 tbsp brown sugar
1 garlic clove, crushed
McCormick Adjustable Grinder Sea Salt
McCormick Adjustable Grinder Black Peppercorns
1 ½ kg chicken, butterflied
steamed chat potatoes
Place all marinade ingredients in a large bowl, stir to combine and season well with
McCormick Sea Salt
Add chicken to bowl and cover with marinade. Cover with plastic wrap and refrigerate for a minimum of 2 hours or overnight.
Preheat fan /grill to 200˚C (180˚C fan forced).
Lay chicken flat, skin side up onto a foil lined baking tray and fan grill in centre of oven for 45 minutes or until charred, juices run clear and chicken is cooked through.
Serve with a green salad and steamed chat potatoes.
BBQ over medium flame, turning once, until juices run clear approximately 30-35 minutes.
Substitute a butterflied chicken with 4 Maryland joints of chicken.
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