Thai Chilli Lime Spatchcock Chicken | Char-Griller® Australia

Ingredients

• Coat the chicken in the Thai Chilli Lime sauce and marinate in the fridge for 2 hours.
• Prepare BBQ for indirect cooking at 300F/150 degrees C. If using the Akorn add the Char-Griller heat deflector.
• Place spatchcocked chicken into an aluminium tray and pour the chicken stock around the chicken. Pour any excess marinade evenly over the chicken.
• Cover the chicken with foil and cook at 300F for 40 minutes, steaming the chicken.
• Meanwhile cook the rice and remove the sauce from the BBQ.
• Once chicken is cooked allow it to rest for 10 minutes before slicing.
• Serve with steamed rice and pour over the Thai Chilli Lime sauce.
• 1.6kg spatchcock chicken
• 2 Eschalot, finely diced
• 6 cloves garlic, crushed
• 1-2 fresh chilli’s, diced (adjust amount to suit taste)
• 1 tablespoon fresh ginger, grated
• ½ cup fresh lime juice
• ¼ cup rice wine vinegar
• ½ cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon butter
• 1 tablespoon sesame oil
• 1 tablespoon corn flour mixed in ¼ cup water
• 250mls chicken stock
• 1 cup rice