There’s a certain thrill that comes with firing up the barbecue, especially when it involves a dish as tantalizing as Colin Fassnidge’s barbecued smoky butterflied chicken. The vibrant colors of fresh herbs and bright lemons bursting with flavor beckon you, promising a meal that transforms an ordinary day into a culinary celebration. I discovered this recipe on an adventurous Saturday afternoon, which started with me rummaging through my pantry, tired of the routine fast food takeout.

As soon as I caught that inviting aroma of smoked paprika mingling with the rich olive oil, memories of summer barbecues came flooding back. This recipe, though deceptively simple, delivers an impressive burst of flavors that can turn any gathering into a delightful feast. With each bite, you’ll savor the succulent juiciness of the chicken, complemented beautifully by roasted capsicums and fresh greens.

Let’s dive into creating this showstopper that’s sure to appease your taste buds and impress your friends and family, while breaking free from the fast-food monotony!

Why love Colin Fassnidge’s barbecued smoky butterflied chicken?

Bold, Flavors that Impress: The unique blend of herbs and smoked paprika offers a delightful depth that elevates your barbecue game.

Ease of Preparation: With straightforward steps, even novice cooks can shine with this dish.

Crowd-Pleasing Presentation: Gorgeous colors and aromas create an unforgettable centerpiece for gatherings.

Versatile Serving Options: Pair it with your favorite sides, like chargrilled bread or fresh vegetables, to suit any palete.

Perfect for Summer Evenings: Cooked on the barbecue, it brings that outdoor charm to your dinner table.

Ready to break away from fast food? Try making this delicious smoky chicken recipe and enjoy a flavor-packed experience!

Colin Fassnidge’s Barbecued Smoky Butterflied Chicken Ingredients

Get ready for a culinary delight!

For the Chicken

1.7 kg whole chicken – Cleaned and butterflied to ensure even cooking and maximum flavor absorption.
1/3 cup extra virgin olive oil – Adds richness and helps the spices adhere beautifully.
1 tbsp smoked paprika – Infuses a deep smoky flavor, reminiscent of your favorite barbecues.

For the Butter Filling

80 g chilled butter – Halved and used to create pockets of flavor within the chicken.
Small handful of herbs – A mix of rosemary, thyme, flat-leaf parsley, and oregano brings a fresh, vibrant touch.

For the Lemons

2 lemons – Pierced for releasing their juices, enhancing the chicken’s flavor as it cooks.
1 extra lemon – Halved to serve fresh, adding a zesty brightness to each bite.

For the Sides

3 large capsicums – Halved lengthways to add a beautiful roasted element alongside the chicken.
Bunch of rocket – Provides a peppery contrast, balancing the richness of the chicken.
Chargrilled bread – Perfect for soaking up all those delicious juices.
Vegetables of your choice (optional) – Feel free to personalize with whatever fresh veggies you enjoy.

Now that you have all your ingredients gathered, it’s time to bring Colin Fassnidge’s barbecued smoky butterflied chicken to life!

How to Make Colin Fassnidge’s Barbecued Smoky Butterflied Chicken

Prepare the Marinade: Place the chicken in a large dish, skin-side up. Pour the olive oil and sprinkle the smoked paprika all over the chicken. Season generously with salt flakes and freshly ground black pepper. Cover and chill for 6 hours or overnight, turning the chicken once to ensure it soaks up all that flavor.
Create Flavor Pockets: After marinating, remove the chicken from the dish. Make a slit in the skin between the drumstick and breast on both sides. Gently release the skin from the flesh to create pockets where you can tuck in the butter. Insert a piece of butter into each pocket, divide the herbs among them, and season once more with salt and pepper.
Preheat and Grill: Preheat your barbecue to medium-high (around 200°C). Start barbecuing the chicken, bone-side down, for about 5 minutes. After this initial sizzle, remove the chicken temporarily. In a flameproof baking dish, arrange the two pierced lemons in the center and surround them with the halved capsicums, cut sides down. Lay the chicken skin-side down on top of the veggies.
Cook Thoroughly: Cover the dish and barbecue for approximately 1 hour and 10 minutes, or until the chicken is cooked through and beautifully golden. Look for that succulent golden skin and juicy meat.
Rest and Serve: Once cooked, transfer everything to a serving platter. Squeeze over some extra lemon juice for that bright zing, then cover and let it rest for 10-15 minutes before carving. This resting time allows the juices to redistribute throughout the chicken.
Garnish Delightfully: Serve the chicken with a fresh bunch of rocket, slices of chargrilled bread, and any additional vegetables of your choice.

Optional: Serve with a sprinkle of fresh herbs for a vibrant finish.
Exact quantities are listed in the recipe card below.

Colin Fassnidge’s Barbecued Smoky Butterflied Chicken Variations

Feel free to make this dish uniquely yours by experimenting with flavors and ingredients!

Herb Swap: Use dill or cilantro instead of the suggested herbs for a fresh twist. Both herbs bring their unique brightness that complements the smoky flavors beautifully.
Spice it Up: Add a dash of cayenne pepper or red chili flakes for extra heat. This addition will lend a delightful kick, perfect for those who crave a little fire in their food!
Citrus Boost: Incorporate lime or even orange alongside the lemons. These citrus fruits add layers of zesty flavor that enhance the overall taste of the chicken.
Garlic Infusion: Rub minced garlic under the skin with the butter for an aromatic explosion. The richness of garlic combined with the smoky notes will have your family asking for seconds!
Vegetarian Option: Substitute the chicken with a butterflied eggplant or a whole roasted cauliflower. Using similar marinades retains that delicious flavor while catering to your vegetarian guests.
Marinade Variety: Experiment with a teriyaki or balsamic reduction as a marinade. This switch will introduce a whole new vibe to your BBQ, making it sweet and savory.
Stuffed Chicken: Add spinach and feta cheese in place of the butter and herbs in the pockets for a Greek-inspired variation that adds richness and flavor depth!
Smoked Paprika Alternatives: Try using a mix of ordinary paprika and a few drops of liquid smoke. This combo will give a smoky depth if you can’t find smoked paprika locally.

These variations allow you to celebrate the essence of Colin Fassnidge’s recipe while catering flavors to suit your family’s tastes!

How to Store and Freeze Colin Fassnidge’s Barbecued Smoky Butterflied Chicken

Fridge: Store leftover chicken in an airtight container in the fridge for up to 3 days. Keep the vegetables separate to maintain their freshness.

Freezer: For long-term storage, freeze portions of the chicken in freezer-safe bags or containers. It can last in the freezer for up to 3 months.

Reheating: When ready to enjoy, thaw in the fridge overnight and reheat in the oven at 180°C (350°F) until warmed through for best results.

Wrapping: If storing the chicken for a short time, wrap it tightly in foil or plastic wrap to prevent drying out while maintaining the delicious smoky flavors.

What to Serve with Colin Fassnidge’s Barbecued Smoky Butterflied Chicken?

Enjoy a culinary adventure that perfectly complements your smoky chicken masterpiece.

Creamy Potato Salad: A crowd favorite, its rich, earthy flavors and cool creaminess balance the smoky notes of the chicken.
Grilled Vegetable Skewers: Varied textures and the natural sweetness of grilled veggies enhance the dish’s freshness and appeal.
Couscous Salad: Bursting with herbs and lemon, this light side boosts the dish’s vibrant flavors while offering a delightful contrast.
Charred Corn on the Cob: Sweet, juicy, and slightly smoky, it mirrors the barbecue essence of the chicken, all while providing a fun, finger-licking experience.
Homemade Coleslaw: The crunchy cabbage and tangy dressing add a refreshing crunch that beautifully counters the succulent chicken.
Zesty Garlic Bread: Crispy and golden, the garlic bread offers the perfect vehicle for soaking up those luscious chicken juices.
Sparkling Lemonade: This zesty drink brightens the entire meal, elevating the dining experience with its refreshing zing.
Fresh Berry Tart: A light and sweet ending, its fruity sweetness rounds off the meal, making for a memorable finish.

Make Ahead Options

Prepare Colin Fassnidge’s barbecued smoky butterflied chicken in advance for a stress-free meal! You can marinate the butterflied chicken with olive oil and smoked paprika up to 24 hours ahead to infuse maximum flavor. Simply cover the chicken in a large dish and refrigerate, ensuring it’s well-sealed to prevent drying out. On cooking day, take it out, make the butter pockets, add herbs, and barbecue as instructed. For the sides, chop and prepare your capsicums and any other vegetables in advance, as they can sit refrigerated for up to 3 days without losing their crunch. This way, you’ll save precious time when mealtime rolls around—resulting in a delightful dinner everyone will love!

Expert Tips for Colin Fassnidge’s Barbecued Smoky Butterflied Chicken

Marination Time Matters: Allowing the chicken to marinate for at least 6 hours helps unlock deeper flavors and tenderizes the meat.
Pockets of Flavor: When creating pockets for the butter and herbs, ensure the skin is sufficiently released to prevent burning and maximize flavor infusion.
Check Cooking Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C; this guarantees it’s cooked through without drying out.
Resting Period: Don’t skip the resting time after cooking—resting for 10-15 minutes before carving allows the juices to redistribute, keeping the chicken moist and delicious.
Use Good Quality Ingredients: Opt for high-quality olive oil and fresh herbs; they elevate the dish’s overall flavor and create a superior smoky butterflied chicken experience.

Colin Fassnidge’s Barbecued Smoky Butterflied Chicken Recipe FAQs

How do I choose the right chicken?
Absolutely! When selecting a whole chicken, look for one that is plump, with smooth skin and no dark spots or blemishes. It should feel cold to the touch, indicating freshness. A weight of around 1.7 kg is ideal for even cooking and maximizing flavor absorption.

What is the best way to store leftovers?
Store any leftover Colin Fassnidge’s barbecued smoky butterflied chicken in an airtight container in the fridge for up to 3 days. It’s best to keep the vegetables separate to maintain their crunch and freshness. Make sure to let the chicken cool down to room temperature before sealing it for storage.

Can I freeze this chicken?
Yes, you can! For long-term storage, portion the chicken in freezer-safe bags or airtight containers. It can be stored in the freezer for up to 3 months. Be sure to label the bags with the date you freeze them. To thaw, transfer the chicken to the fridge and allow it to sit for about 24 hours before reheating.

What should I do if my chicken isn’t cooking evenly?
Very! If your chicken isn’t cooking evenly, it’s often due to the heat distribution on the barbecue. Make sure to rotate the chicken occasionally for even cooking. If you find that the skin is browning too quickly, you can tent it with foil to protect it while the inner portion cooks thoroughly. Always check the internal temperature—it should reach at least 75°C (165°F) to ensure it’s safe to eat.

Are there any dietary considerations for pets?
Definitely! While this dish is delicious for you, it’s not suitable for pets. The herbs, seasoning, and especially the garlic (if added) can be harmful to dogs and cats. Always keep your pets away from any leftover human food that could pose a risk to their health.

Can I use different vegetables?
The more the merrier! Feel free to customize the vegetables to your liking. You can use zucchini, eggplant, or even cherry tomatoes, all cut to equal sizes for uniform cooking. This not only adds color to your dish but also brings in different textures and flavors that pair wonderfully with the smoky chicken!