"Butterflied chicken sounds difficult but is straight forward.
You just need sharp implements."

There are so many options. Chicken is an incredibly versatile meat that takes on marinades well, mixes well with other accompaniments and offers a large choice of cuts to choose from.

We’ve pulled together three recipes; chicken drumsticks (which could also be breasts), butterflied whole chicken and chicken kebabs. You can serve these with just about any salad or vegetable.


Chicken drumsticks

Who doesn’t love drumsticks? It may be worth doing some plain for the kids, but this recipe is delicious and moist as the paprika butter is put underneath the skin before cooking.



6-8 chicken drumsticks

Olive oil for BBQ


Smoked paprika butter:

50gm salted Westgold Butter, soft

1-2 garlic cloves, crushed

1-2t smoked paprika

2t chopped fresh thyme

½ t chilli flakes

Salt and pepper



  1. Prepare the paprika butter by stirring all the ingredients together. 
  2. To prepare the chicken drumsticks, loosen the skin and spread some paprika butter onto the flesh, then pull the skin back over the butter. Refrigerate until ready (this can be done the night before).
  3. Heat the BBQ to medium, brush the hot plate with oil
  4. Place the chicken drumsticks on the BBQ. Cook on a medium heat with the lid down. Turn the drumsticks frequently. They take around 20-25mins to cook through depending on their size.
  5. When the chicken is cooked, remove from the BBQ onto a serving platter and brush with extra paprika butter.


If you would like to add corn and salsa to this – check out this recipe


Butterflied Chicken

Sounds difficult but is straight forward. You just need sharp implements. BBQ marinades are made all over the world with various secret ingredients. This one is easy and tasty and perfect for making that chicken look super crispy and decadent.




1.5 kg fresh or frozen and thawed whole chicken


Sauce (makes 2 cups):

1 1/2 cups tomato sauce

1 tablespoon apple cider vinegar

1 cup dark brown sugar

1/4 cup maple syrup or honey

1 clove crushed garlic

1 tablespoon Worcestershire sauce

1/4 cup water, plus more as needed

1 teaspoon dijon mustard

1/2 teaspoon smoked paprika

Salt and pepper to taste



  1. To butterfly the chicken, use kitchen shears or a sharp knife and cut the chicken down each side of the backbone. Remove the backbone. Turn chicken breast side up. Press firmly on the breastbone to flatten. Place on a lined hotplate
  2. Rub the chicken with olive oil, salt and pepper
  3. Preheat a lidded barbecue to 200°C.
  4. Place all the sauce ingredients in a saucepan and slowly bring to a simmer. Let it stay simmering for about 20 minutes, until thick. Keep stirring so it doesn’t burn.
  5. Brush the chicken with the BBQ marinade and set aside for up to an hour.
  6. Place into the BBQ and close the lid. Reduce the temperature to medium–low.
  7. Use the remaining marinade to glaze the chicken every 20 minutes. A 1.5 Kg chicken will take 1–1¼ hours. Cooking time will vary according to the size of the chicken and the BBQ temperature.
  8. To test if the chicken is cooked, insert a skewer into the thickest part of the meat. When the juices run clear the chicken is cooked. Allow to stand for 15 minutes before carving.
  9. Serve it up with your favourite vegetables or salad.


Chicken Kebabs

These delicious kebabs are marinated in a Moroccan mixture of yoghurt, lemon, garlic and spices. Straight forward to make and then placed on skewers and cooked on the BBQ until golden in colour. As a meal, serve with salad and rice.



8 skewers

1 cup plain Greek or natural yogurt

2 tablespoons olive oil

2 teaspoons paprika

1/2 teaspoon cumin

1/8 teaspoon cinnamon

A shake of chili or red pepper flakes

Zest from one lemon

2 tablespoons freshly squeezed lemon juice, from one lemon

Salt to taste

ground black pepper

5 garlic cloves, crushed

1kg boneless skinless chicken thighs, cut into large bite-sized pieces

Vegetable oil, for greasing the grill



  1. In a medium bowl, combine the yoghurt, olive oil, paprika, cumin, cinnamon, chili or red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
  2. Thread the chicken onto metal skewers. Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well.
  3. Cover and refrigerate overnight.
  4. Preheat the BBQ to medium-high heat. Lightly grease the grill. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes.
  5. Transfer the skewers to a platter and serve.
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