Matt Sinclair's Butterflied Chicken and Almond Tarator

Matt Sinclair's Butterflied Chicken and Almond Tarator

Cooking time


Butterflied BBQ Chicken

1. In a mortar and pestle add the garlic and salt together and pound into a paste. Add the remaining marinade ingredients and continue to pound together until evenly combined.

2. Place butterflied chicken in a baking dish and pour over marinade. Massage into the chicken and ensure there is even coverage. Cover and refrigerate for a minimum of 1 hour, ideally overnight.

3. Turn on BBQ to a medium heat. Place chicken skin side down, close the hood and BBQ for approximately 10-15 minutes, keeping an eye on the skin. Once skin is caramelised, turn the chicken over, close the hood and cook for a further 10-15 minutes or until cooked through.

** Cooking times will vary due to the inconsistent sizes of whole chickens.

4. Squeeze the juice of 1 lemon over the top of the chicken and sprinkle with sea salt. Serve with a leafy garden salad.

Almond Tarator

1. In a food processor or blender add all the ingredients except for the olive oil. Blitz to combine. Turn the setting to low and slowly drizzle in the olive oil to emulsify. Continue mixing until thick and creamy. Taste and adjust seasoning with more lemon juice or salt if required.

** Tarator will keep in a sealed container or jar in the refrigerator for up to 2 weeks. Drizzle with a small amount of EVOO to create a seal over the tarator.

Ingredients Chevron Icon

Butterflied BBQ Chicken

1 Large chicken, butterflied and deboned

2 cloves garlic, roughly chopped

Pinch of salt

1 tsp. dried oregano

1 heaped tsp. dried chilli flakes

Zest of 1 lemon

¼ cup Cobram Estate Classic Extra Virgin Olive Oil

Almond Tarator

250 gm blanched almonds

300 ml water

1 clove garlic, crushed

Juice of 1 lemon

Pinch sea salt

250ml Cobram Estate Classic Extra Virgin Olive Oil