Butterflied Chicken with Chilli Honey Drizzle – British Griller Style

Shoping List

• 1 whole chicken (1.5–1.8 kg), butterflied/spatchcocked

• 1 tbsp olive oil (just enough to help it stick)

• 1 tbsp sea salt flakes

• 1½ tsp coarse black pepper

• 1 tsp smoked paprika

• 1 tsp garlic granules

• Zest of 1 lemon

• Optional: pinch of ground cumin or coriander

Chilli Honey Drizzle

• 3 tbsp runny honey

• 1 red chilli, finely chopped (or chilli flakes)

• Juice of ½ lemon

• Small knob of butter

• Tiny splash of cider vinegar

Method

1. Prep the Bird

   • Spatchcock it (cut out the backbone, press flat).

   • Rub with olive oil, then season well with salt, pepper, paprika, garlic, lemon zest – give it a bold rub.

   • Let it sit at room temp for 30–60 mins before grilling.

2. Grill Set-Up

   • 2-zone BBQ setup (indirect & direct)

   • Cook skin side up on the indirect side at 180–200°C, lid down.

   • Roast until internal temp hits 70°C in the breast.

3. Sear & Crisp

   • Move to the direct heat, skin side down, for 2–3 mins to crisp it up.

4. Make the Drizzle

   • Heat all ingredients in a pan until bubbling.

   • Brush over the chicken just before slicing.