Butterflied BBQ chicken with Green Olive Salsa

Chicken dinner is always a winner. With a simple rub it’s a delight to cook on the barbecue, giving you deliciously crisp skin and delicate spice. Here, the zesty olive salsa adds a little kick, making for fresh, easy cooking and eating.

Prep:
15 minutes + marinating time
Cook:
45-50 minutes
Serves:
4

Ingredients

1 Bostock’s butterflied chicken

1 Tbsp oil

3 Tbsp Four Saucemen chicken rub

3 spring onions

1 jar Farro green olives (approx. ½ cup)

1 garlic clove, mashed with a little salt

Grated zest and juice of ½ lemon

1 green chilli, finely chopped

4 Tbsp extra virgin olive oil

Method

Pat the chicken dry with paper towels, rub with oil, then sprinkle over the chicken rub. Marinate in the fridge for a minimum of 30 minutes, but ideally overnight. Remove from the fridge 30 minutes before you start cooking.

Preheat a hooded BBQ (if you don’t have a cover, tent the chicken with a large lid, upturned wok, or piece of foil). Over a medium heat, cook the chicken skin side down for 10 minutes, then flip over and cook for a further 35-40 minutes. Alternatively, this can be cooked in the oven: place the chicken skin side up on a baking paper-lined tray and cook in a 200°C oven for 40-45 minutes, or until cooked through.

For the green olive salsa, char the spring onions on the grill of the BBQ (or, if using the oven, in a dry frying pan) for a few minutes. Cool, slice, and transfer to a bowl. Roughly smash the olives, remove the stones, and add to the spring onions, along with the garlic, lemon zest and juice, and green chilli. Stir through the olive oil and season to taste with salt and pepper.

Let the chicken rest for 10 minutes before serving and scatter over the olive salsa to serve. Perfect with a simple green salad and boiled new potatoes.