Butterflied Miso Chicken Recipe

Butterflied Miso Chicken with Lemonade & Beer

By Raymond Capaldi

6 serves

6 serves

15 mins

15 mins

75 mins

75 mins

The Bare Bird - Whole Freerange Bird
The Bare Bird Whole Chicken
6 serves
6 serves
20 mins
20 mins
45 mins
45 mins
The Bare Bird - Whole Freerange Bird
TheBareBird-Breast-Packaging

Ingredients

Chicken Breasts

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

 

Method

  1. Add lemonade, beer, lemon juice and miso paste to the pan, and reduce to a syrup. Allow to cool.
  2. Pour syrup over the skin side of the butterflied chicken and rub into skin.
  3. 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 minutes.
  4. Serve with roti bread and natural yoghurt.

Meal
Inspiration
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