A Kiwi Christmas wouldn’t be complete without a delicious barbecued meal. We love this easy barbecued butterflied chicken and fresh green salad to share with loved ones. Dine alfresco for a memorable and relaxed summer Christmas.

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Barbecued Butterflied Chicken with Avocado Salad Recipe
Yields4 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
 1 free range butterflied chicken, manuka honey and rosemary
 drizzle of Olivado extra virgin macadamia oil
Avocado salad:
 3 Avocados, scooped & sliced
 200 g broad beans, steamed & shelled
 2 small courgettes, peeled in thin ribbons
 Zest of 1 lemon, ribboned
 100 g feta, cubed
 ½ tsp chilli flakes, optional
 1 cup basil, mint, crazy peas
  ½ cup macadamia nuts, roughly chopped & lightly toasted
Creamy avocado dressing:
 1 Avocado, scooped
 ⅓ cup basil leaves
 ½ cup macadamia nuts, presoaked & drained
 ¼ cup extra virgin macadamia oil
 garlic clove, crushed
 Juice of 1 lemon
 2 tsp honey
 ⅓ cup water, if necessary
 Salt and pepper
1

For the chicken: Preheat the barbecue to medium heat. Drizzle with oil then barbecue the butterflied chicken on medium heat for 20 minutes, then low heat for 30-40 minutes or until cooked through, turning occasionally.

2

When the chicken has 20 minutes to go, make the salad dressing. Add all ingredients to a blender and blitz until smooth. Add water if the dressing is too thick, then season with salt and pepper.

3

For the salad: add all salad ingredients to a bowl or serving platter. Sprinkle with fresh herbs and macadamias. Pour over dressing.

4

Serve salad with hot barbecued chicken.

5

Tip: We suggest using a meat thermometer for the butterflied chicken. Poultry should be fully cooked when the internal temperature reaches 82°C. Thermometers should be placed in the deepest part of the poultry.

Ingredients

 1 free range butterflied chicken, manuka honey and rosemary
 drizzle of Olivado extra virgin macadamia oil
Avocado salad:
 3 Avocados, scooped & sliced
 200 g broad beans, steamed & shelled
 2 small courgettes, peeled in thin ribbons
 Zest of 1 lemon, ribboned
 100 g feta, cubed
 ½ tsp chilli flakes, optional
 1 cup basil, mint, crazy peas
  ½ cup macadamia nuts, roughly chopped & lightly toasted
Creamy avocado dressing:
 1 Avocado, scooped
 ⅓ cup basil leaves
 ½ cup macadamia nuts, presoaked & drained
 ¼ cup extra virgin macadamia oil
 garlic clove, crushed
 Juice of 1 lemon
 2 tsp honey
 ⅓ cup water, if necessary
 Salt and pepper

Directions

1

For the chicken: Preheat the barbecue to medium heat. Drizzle with oil then barbecue the butterflied chicken on medium heat for 20 minutes, then low heat for 30-40 minutes or until cooked through, turning occasionally.

2

When the chicken has 20 minutes to go, make the salad dressing. Add all ingredients to a blender and blitz until smooth. Add water if the dressing is too thick, then season with salt and pepper.

3

For the salad: add all salad ingredients to a bowl or serving platter. Sprinkle with fresh herbs and macadamias. Pour over dressing.

4

Serve salad with hot barbecued chicken.

5

Tip: We suggest using a meat thermometer for the butterflied chicken. Poultry should be fully cooked when the internal temperature reaches 82°C. Thermometers should be placed in the deepest part of the poultry.

Barbecued butterflied chicken with avocado salad