Butterfly Chicken
Butterfly Chicken marinaded in a red bell pepper sauce. Delicious and juicy throughout the entire bird, naturally gluten free.
Servings Prep Time
4-6people 20minutes
Cook Time Passive Time
1hour 1hour
Servings Prep Time
4-6people 20minutes
Cook Time Passive Time
1hour 1hour
Ingredients
Instructions
  1. Wash and dry produce. Take skin off onion and garlic. Chop the onion into 4-6 pieces. Deseed and cut red bell pepper into medium sized pieces. Then take all of the ingredients except the chicken, and place in a food processor. Blend until smooth. Set aside.
  2. Take your whole chicken (washed) and place it on a cutting board breast side down. Take good pair of sharp kitchen scissors and start cutting the spine out of the chicken, this will be directly in the middle of the chicken. Make sure you cut on either side of the spine.
  3. Once the spine has been removed, flip the chicken over and press down on it. Make sure you press down on all of the joints to flatten it out.
  4. Place chicken in big ziploc freezer bag and pour the red bell pepper marinade into the bag. Close the bag and move the marinade around the chicken until it is completely coated. Put it in the fridge for minimum 1 hour or overnight.
  5. After chicken has sat in the marinade for an extended period of time. Preheat oven for 375°F. Take the chicken out of the bag and let the excess sauce drop off the chicken. Then pat dry the chicken.
  6. Place the chicken on a wired rack that is sitting in a baking sheet or pan. Then cook it for 1 hour or until the inside has reached an internal temperature of 160°F.
  7. Once cooked, let rest for 10 minutes. Then cut the chicken into desired pieces. It is best to cut along the joints. Serve and ENJOY!