Butterfly chicken is easy and somehow more flavorful in my head, I make a bunch of different flavors depending what the mood and season is.
This one is a pineapple butterfly chicken it’s more of a spring/summer chicken recipe, I like to shred the meat from this chicken into fresh salads or wraps as it has a light fruity flavor.
We had this recipe with fresh steamed asparagus and feta and it was absolutely lovely, the next day we had it in a wrap with pineapple salsa.
When preparing this chicken you want to pile your ingredients so it’s under the chicken and infuses it, try and use very ripe pineapple as it has more flavor, when you are putting butter and pineapple under skin of chicken do it from the edges so it stays sealed and moisture doesn’t escape.
- 1 organic free range chicken
- 1 fresh organic onion chopped
- 1 hot chilli (optional)
- About 10 pieces of ripe pineapple
- 3 cloves organic garlic sliced in halves
- 1 tsp turmeric
- 2 tbsp runny honey
- Himalayan salt to taste
- 1 teaspoon worcestershire sauce
- 1 lime or lemon
- 4 tsp of butter
- Preheat oven to 450ºF and adjust rack to middle position.
- Wash chicken in cold water and pat dry
- Cut chicken down backbone on each side and remove backbone
- Open chicken so it's flat
- Place small cuts in skin of chicken
- push some butter, sliced garlic and sliced pineapple in between skin and meat.
- Rub outside of chicken with butter, salt and a squeeze of lemon or lime
- Place cut up pineapple, chopped chilli, onion, honey, garlic, turmeric,worcestershire sauce, pinch of salt, and a squeeze of lemon or lime in a baggie or bowl and mix well.
- Put pineapple ingredients in the middle of your baking dish
- Place chicken on top of pineapple ingredients with a few slices of pineapple throw on top
- Pop in oven for about 50 min during this time spoon juice over chicken every 15 min
- Roast chicken for 30 minutes and then rotate pan 180 degrees. Continue to roast, about 25 minutes, until crisp and golden brown
- Remove from the oven and before serving, let the chicken rest for about 15 minutes to allow juices to redistribute.
- *Use the juices as a sauce over chicken when served
Recipe Credit: jennifer rice