Spatchcock, it may look a little complicated, but it’s super easy and tastes fantastic!
Cook Time: 2 hours
Prep Time: 30 mins
In a small saucepan melt the butter. Cook the eschalot, chilli, ginger and garlic for 3 minutes. Add the lime juice, vinegar, brown sugar, soy sauce and sesame oil. Stir until the sugar dissolves and simmer on low for 10 minutes or until sauce reduces by 1/3. Allow sauce to cool. Reserve 1/3 cup of the sauce for later.
Coat the chicken in the Thai Chilli Lime sauce and marinate in the fridge for 2 hours.
Prepare BBQ for indirect cooking at 300F/150 degrees C. If using the Akorn add the Char-Griller heat deflector.
Place spatchcocked chicken into an aluminium tray and pour the chicken stock around the chicken. Pour any excess marinade evenly over the chicken.
Cover the chicken with foil and cook at 300F for 40 minutes, steaming the chicken.
After 40 minutes carefully remove the chicken from the aluminium tray and place onto the grill plate or cooking rack in indirect heat. Pour the pan juices into a heat proof jug and add the corn flour mix. Stir well and leave in the BBQ in indirect heat.
Increase the BBQ temperature to 350F/180 degrees C and cook for 15 minutes. Baste the remaining chilli lime sauce over the chicken and cook until the chicken reaches and internal temp of 165F/74 degrees C
Meanwhile cook the rice and remove the sauce from the BBQ.
Once chicken is cooked allow it to rest for 10 minutes before slicing.
Serve with steamed rice and pour over the Thai Chilli Lime sauce.