Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)

Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)

4.5 30 ratings

Prep. 15 min

Total 3 h 15 min

6 portions

Ingredients

Marinade

fresh lemongrass (approx. 5 stalks), white part only, cut into pieces
50 g
makrut lime leaves
20 g
fresh coriander stalks only, leaves roughly chopped and reserved for salsa
20 g
fresh green chillies trimmed, cut into halves
6
garlic cloves (approx. 15)
50 g
fresh ginger peeled and cut into pieces
60 g
spring onions/green onions trimmed, cut into pieces
2
honey
10 g
rice bran oil
100 g
sea salt
1 tsp
freshly squeezed lemon juice
20 g
freshly squeezed lime juice
10 g

Roast chicken

whole chicken butterflied (see Tips)
1200 - 1400 g
sea salt to season

Chilli oil

Sichuan peppercorns
1 tbsp
paprika
1 tbsp
dried chilli flakes
1 tsp
sea salt
1 tsp
garlic cloves
4
fresh long red chillies trimmed, cut into pieces
3
rice bran oil
250 g

Jasmine rice

jasmine rice
300 g
water
1000 g
sea salt
1 tsp
long red chilli trimmed, thinly sliced
1
lime juiced
½

Salsa

fresh pineapple peeled and cored
¼
extra virgin olive oil plus extra to brush
20 g
red onion small, cut into quarters
1
Roma tomatoes cut into wedges, deseeded
2
freshly squeezed lime juice
20 g
sea salt to season
ground black pepper to season

Difficulty

easy

Nutrition per 1 portion

Sodium 1117.5 mg

Protein 48 g

Calories 5531.7 kJ / 1322.1 kcal

Fat 96.3 g

Fibre 6.5 g

Saturated Fat 21.6 g

Carbohydrates 70.3 g

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Darren Robertson 6 Recipes
Australia and New Zealand

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