Petitchef

Roast Butterfly Chicken with Red Chilli Pickle and Hoisin Sauce

Main Dish
1 servings
15 min
1 h 5 m
Very Easy

Ingredients

1

Preparation

  • Wash the whole chicken properly., Using kitchen scissors, cut along both sides of the backbone and remove the backbone. You can use backbone for making stock or chicken soup.
  • Turn the chicken over. With the skin side up, press down the chicken firmly to flatten.
  • Gently run your fingers between the breast skin and flesh to separate one from the other. Push butter and garlic under the skin.
  • In a small bowl, prepare the marinade by mixing a tablespoon each of red chilli pickle paste and Hoisin sauce.
  • Using a brush, apply 3/4 of the marinade on the chicken. Keep the rest for a second coat later. Leave it for at least an hour.
  • Preheat the oven in 250°C. Put the chicken in the oven and leave it in the oven until it is half-cooked. Take the chicken out and apply the rest of the marinade on the chicken.
  • Put the chicken in the oven and cook it until the skin is brown. You can also BBQ this chicken instead of roasting.


Photos

Roast Butterfly Chicken with Red Chilli Pickle and Hoisin Sauce, photo 1
Roast Butterfly Chicken with Red Chilli Pickle and Hoisin Sauce, photo 2
Roast Butterfly Chicken with Red Chilli Pickle and Hoisin Sauce, photo 3

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