Name: Butterflied chicken with wine, thyme and honey marinade
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 size 16 free-range chicken; 1 cup white wine; 1/4 cup honey; 3 to 4 sprigs fresh thyme; 1 cinnamon stick, snapped in half; 1/2 teaspoon fennel seeds; 1 teaspoon flaky sea salt; 2 onions, halved; green salad, to serve (optional); Mustard cream; 1/2 cup sour cream; 1/2 cup mayonnaise; 2 tablespoon wholegrain mustard; 2 tablespoon fresh chopped parsley; a pinch of turmeric; salt and freshly ground black pepper

Butterflied chicken with wine, thyme and honey marinade

Get the barbecue sizzling and prepare to impress with this butterflied chicken recipe. Coated in a sensational marinade and served with homemade mustard cream, this dish will be your go-to this summer

Serves 4

Prep

30M

Cook

30M

Marinate

Total

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Recipes and styling by : Jo Wilcox.

Photography by : Melanie Jenkins.

This recipe first appeared in Food magazine.

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Ingredients

1 size 16 free-range chicken

1 cup white wine

1/4 cup honey

3 to 4 sprigs fresh thyme

1 cinnamon stick, snapped in half

1/2 teaspoon fennel seeds

1 teaspoon flaky sea salt

2 onions, halved

green salad, to serve (optional)

Mustard cream

1/2 cup sour cream

1/2 cup mayonnaise

2 tablespoon wholegrain mustard

2 tablespoon fresh chopped parsley

a pinch of turmeric

salt and freshly ground black pepper

Method

Butterflied chicken with wine, thyme and honey marinade

1.Place the chicken on a chopping board, breast-side down. Cut down one side of the backbone from the neck, through the ribs to the parson’s nose, then repeat on the other side to completely remove the backbone. Lay the chicken out flat.

2.Combine the wine, honey, thyme, cinnamon, fennel and salt in a snaplock bag. Add the chicken, massage the marinade over the bird, and rest in the fridge for at least 2 hours.

3.Preheat the barbecue to medium. Place the onions on the barbecue and lay the chicken, skin-side up, on top – so it’s not directly touching the barbecue.

4.Cook with hood down for 30 minutes (see recipe tip); to test if done, pierce chicken in the thickest part, the juices should run clear.

5.Make the mustard cream (see below).

6.Portion the chicken and serve with the creamy sauce and a green salad.

Mustard cream

7.Combine all the ingredients and season to taste.

The onions are used to ensure the chicken cooks evenly, but rather than discarding after use, serve as a tasty side dish. – If your barbecue doesn’t have a hood, you can improvise by using a large terracotta pot as a cover. You could also use a foil tray or a heavy baking dish to create an oven effect. – PER SERVE Energy 1175kcal, 4921kj • Protein 69g • Total Fat 88.6g • Saturated Fat 25.7g • Carbohydrate 24g • Fibre 2.2g • Sodium 913mg

Note