Butterflied Chicken with Miso, Lemonade & Beer

3 chicken dishes ready for the summer months

The Bare Bird chicken products are 100 per cent antibiotic-free, accredited free-range and raised on a plant-based diet containing no animal by-products, antibiotics, hormones or steroids. The Bare Bird creator, John Hazeldene, says his family has always been at the forefront of setting high standards in poultry. “We believe a move to producing food without antibiotics is the right thing to do.”

Butterflied Chicken with Miso, Lemonade & Beer

Serves: 6

GF

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Chicken Leg Hock, Parsley & Zucchini Soup

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3 chicken dishes ready for the summer months

By: The WellBeing Team

No barbecue is complete without the smell of sizzling chicken. Get inspired with three recipes from The Bare Bird. 

Butterflied Chicken with Miso, Lemonade & Beer

Servings

Prep time

Cook time

Recipe


Ingredients

  • 200mL organic lemonade
  • 200mL beer
  • Juice 1 lemon
  • 85g white miso paste
  • 1.5kg Bare Bird Whole chicken, butterflied down the back
  • 400g Indian lime chutney
  • 250g natural yoghurt
  • 6 pieces roti bread

Method


  • Add lemonade, beer, lemon juice and miso paste to the pan, and reduce to a syrup. Allow to cool.
  • Pour syrup over the skin side of the butterflied chicken and rub into skin.
  • Place on a bed of lime chutney and roast for 60 mins in a fan-forced oven at 150°C. Increase to 180°C for 15 mins. Remove from oven and allow to breathe for 10 mins.
  • Serve with roti bread and natural yoghurt.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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