Spicy, sweet and sticky basted chicken

Name: Spicy, sweet and sticky basted chicken BBQ spiced spatchcock
Ingredients: Woolworths butterfly chicken; Original Korean BBQ Marinade; Woolworths sourdough bread, lightly toasted, to serve; lemons, zested and juiced (and extra for the lettuce); mint, roughly chopped; cos lettuce heads, cut through the length; Woolworths creamy blue cheese dressing, to drizzle over; salt and freshly ground black pepper, to taste; coriander, roughly chopped; fresh ginger, finely grated; garlic cloves, finely chopped; red chilli, finely chopped; Pot Luck basting sauce

Ingredients

Woolworths butterfly chicken
Original Korean BBQ Marinade
Woolworths sourdough bread, lightly toasted, to serve
2 lemons, zested and juiced (and extra for the lettuce)
2 tbsp mint, roughly chopped
2 heads cos lettuce heads, cut through the length
Woolworths creamy blue cheese dressing, to drizzle over
salt and freshly ground black pepper, to taste
4 tbsp coriander, roughly chopped
6 cm fresh ginger, finely grated
6 garlic cloves, finely chopped
1 red chilli, finely chopped
Pot Luck basting sauce

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

Cook the butterflied chicken in the oven as per the instructions.
Combine all the ingredients for the glaze before keeping a quarter of it aside. Begin brushing the remaining glaze over the chicken during the last 20 minutes of cooking. Coat the chicken in the glaze every 5 minutes to ensure it becomes sweet and sticky.
Allow the chicken to rest for 5 minutes after removing from the oven and cut into portions.
Add the lettuce to a serving platter with the extra lemon zest and juice sprinkled over. Drizzle over the cream blue cheese dressing and serve.

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