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HERB SOY BUTTERFLY CHICKEN 1

Soy and Herb Butterfly Chicken

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    70mins

  • Cooking

    45mins

Dinner Holiday Meat Cuisine Asian Food Fusion Chicken Vegetable Lunch Dinner Over 60 mins

What You Will Need

Ingredients

  • 1.2kg Butterfly chicken
  • Garnish
  • 1 Lime, quartered
  • 5g Shallots, chopped

Marinade

  • 2 tbsp Lee Kum Kee Premium Soy Sauce
  • 2 tbsp Lee Kum Kee Pure Sesame Oil
  • 15g Basil leaves
  • 10g Coriander leaves & stalks
  • 15g Garlic cloves
  • 1 tbsp Sesame seeds

Dressing

  • 2 tbsp Lee Kum Kee Premium Soy Sauce
  • 4 tbsp Honey
  • 2 tsp Sesame seeds

Made with
Lee Kum Kee products

PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Add basil, coriander and garlic into a hand blender and pulse gently so that garlic and herbs are chopped well but still retain some shape. Mix in two tablespoons of Lee Kum Kee Premium Soy Sauce, two tablespoons of Lee Kum Kee Pure Sesame Oil and the sesame seeds. Rub on all sides of the chicken, cover and refrigerate for at least an hour or overnight.

  2. Preheat oven to 230°C and roast chicken, skin side up on a rack over a foil lined tray. Make sure all of the marinade ingredients are stuck to the chicken allowing it to become golden as it bakes. Cook for 35 - 40 minutes or until golden brown and charred.

  3. While the chicken is cooking, mix dressing ingredients together well. After 35 – 40 minutes in the oven, based the chicken with half the dressing mix and return to the oven for a final 5 minutes.

  4. Allow chicken to rest a little, then serve warm with extra dressing, herbs, lime wedges and rice or noodles.