Butterflied Chicken With Aioli

Ingredient

1 whole chicken (approximately 1.6kg)
Red Island Classic Extra Virgin Olive Oil
Sea salt flakes for seasoning
Freshly cracked black pepper for seasoning

Aioli:
Eggs
Dijon mustard
Red Island Classic Extra Virgin Olive Oil
Grilled lemons, juiced

Method

Preheat your BBQ to medium-high heat.

Begin by deboning your chicken. Place the chicken breast-side down on a clean chicken board. Starting at the backbone, work the knife along the ribcage carefully removing the meat until you reach the breastbone. Repeat for the other side before removing the entire rib cage.

Season the chicken with Red Island Extra Virgin Olive Oil, sea salt and freshly cracked black pepper before placing skin side down on the BBQ. For best results place a heavy-based pot on the cut side of the chicken while it cooks. Cook the chicken for 15-20 minutes skin side down before flipping and cooking for a further 4-5 minutes or until cooked through. Remove the chicken and allow to rest.

Meanwhile, prepare the aioli.

Serve immediately.

Recipe by Lynton Tapp