Butterfly chicken

Ingredients 4
Servings 4


  • 1
    whole chicken
  • 1
    packet instant garlic marinade
  • salt and freshly ground black pepper
  • 30


Cut the chicken through the breastbone and flatten the bird with the palm of your hand. Pierce with a testing skewer and place in a dish. Prepare the marinade with water as described on the packet. Pour over the chicken and leave for one hour. Heat a little oil in a heavy-based pan. Season the chicken to taste with salt and pepper and place with the skin facing down. Fry until the chicken is nice and brown on the skin side. Spread the other side of the chicken with mayonnaise, turn so the skin side faces up and brown on the other side. Turn the bird a few times until nicely browned, cover with a lid, reduce the heat and heat for about 1 ½ hours or until the chicken is tender and done. Serve with mashed potato, peas and a mixed salad.

Read more on: poultry  |  shallow-fry

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