‘Sriracha Chilli and Lime’ marinated butterflied chicken

Zesty, refreshing lime combines with chilli and spices to create a taste to remember.

  • Serves 4-6
  • Preparation time 15 minutes plus 2-4 hours to marinate
  • Cooking Time 50-60 minutes
Print recipe


  • 3 large Poblano or Ancho chillies (50g), opened out and deseeded
  • 5 small sprigs rosemary, leaves removed and finely chopped
  • 8 cloves garlic, peeled and roughly chopped
  • 5 cm piece fresh ginger, peeled and roughly chopped
  • 2 tablespoons soft brown sugar
  • ½ teaspoon flaky salt
  • 5 tablespoons lime juice
  • 150 ml olive oil
  • 1.35 kg Turk's free range chicken butterflied, see tip (or cut into 4 pieces)


  1. Heat a frying pan over medium-high heat. Add the chillies and toast until beginning to darken and become aromatic. Remove from the pan and place in a heatproof bowl. Cover with boiling water and leave to soak for 15 minutes until soft.
  2. Place rosemary, garlic, ginger, sugar and salt in a food processor. Add the soaked chillies and process until combined. Add the lime juice and oil and process until you have a thick, creamy paste. Leave to cool completely.
  3. Place the chicken in a shallow ceramic dish and spread over the paste. Cover and place in the fridge to marinate for 2-4 hours.
  4. Meanwhile, preheat a lidded barbecue to 200°C.
  5. Remove the chicken from the fridge and bring back to room temperature, 20 minutes.
  6. Place chicken on barbecue and close the lid. Lower the temperature to medium-low. Barbecue chicken for 50-60 minutes or insert a skewer into the thickest part of the meat, when the juices run clear the chicken is cooked. (The chicken can be cooked in the oven at 180°C for 50-60 minutes).
  7. Remove chicken from the barbecue and place on a warmed plate. Cover loosely with foil or baking paper and a clean tea towel and leave to rest for 10-15 minutes before carving.

Suggested chicken

1.35kg Turk's free range chicken, butterflied

Alternative chicken

Turk's free range chicken drumsticks (allow for less cooking time, about 30 minutes or until the juices run clear when pierced with a skewer), nibbles ,thighs (bone in)


How to butterfly a chicken

Using kitchen scissors or a sharp knife, cut down each side of the backbone. Remove backbone. Turn chicken breast-side-up and press firmly on the breastbone to flatten.

Barbecuing butterflied chicken

We suggest you check chicken after 45 minutes and baste chicken to keep moist.