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BBQ Butterflied Rosemary Chicken

Rosemary gives a lovely summary flavour to this BBQ dish!


  • No. 16 chicken
  • 2 cloves garlic, crushed
  • ¼ cup each: white wine vinegar, olive oil
  • 2 tablespoons small rosemary sprigs
  • 1 tablespoon honey


  1. To butterfly the chicken, insert a heavy, sharp knife in the cavity and cut down the backbone. Open the chicken up, skin-side down and flatten the breastbone. Cut the backbone from the chicken. Remove the ribs from the flesh.
  2. Place the chicken skin-side up in a pan just large enough to hold it.
  3. Whizz the marinade ingredients in a small blender and pour over the chicken. Cover and marinate for at least 2 hours in the fridge, turning over once.
  4. Remove from the marinade and pat dry. Barbecue on a hot plate on medium heat, skin-side up, for about 15 minutes. Turn the chicken over, cover and cook for about 25 minutes or until cooked through, or the internal temperature is 74°C. Remove to a platter. Cover and stand for 10 minutes before carving. Great garnished with extra rosemary.

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