BUTTERFLY BBQ CHICKEN
1 sachet (200g) FODMAPPED Butter Chicken Curry Simmer Sauce
1.2-1.5kg free range chicken, butterflied
Zest & juice of 1 lemon
1/4 cup lactose free yoghurt
Baby spinach leaves, tomatoes, cucumber, mint leaves, toasted almonds chopped
1/2 cup lactose free yoghurt
Juice of 1 lemon
1 tbsp apple cider vinegar
2 tbsp mint leaves, finely sliced
Preheat covered BBQ or oven to 170C.
Combine the FODMAPPED Butter Chicken Curry Simmer Sauce, lemon juice and zest with the lactose free yoghurt and mix well.
Place the butterflied chicken into a large zip lock bag and pour over the combined marinade. Reseal and marinate chicken for up to 24 hours, in the refrigerator.
Place chicken into an ovenproof dish and BBQ or roast for 1 hour and 15 minutes or until juices run clear when tested with a skewer.
To make the dressing combine yoghurt, lemon juice, vinegar and mint leaves and mix well.
Serve: Place roasted chicken on a large chopping board and serve chicken sliced or in portions with spinach salad and dress generously.
Chicken thighs may be used in place of whole butterflied chicken.