Barbecued Butterflied Chicken with Avocado Salad

A Kiwi Christmas wouldn’t be complete without a delicious barbecued meal. We love this easy barbecued butterflied chicken and fresh green salad to share with loved ones.
Prep time:
20 minutes
Cook time:
60 minutes


  • Waitoa Free Range Butterflied Chicken, Manuka Honey & Rosemary 
  • drizzle of extra virgin macadamia oil 

Avocado salad

  • 3 avocados, scooped and sliced
  • 200g broad beans, steamed and shelled
  • 2 small courgettes, peeled in thin ribbons
  • Zest of 1 lemon, ribboned 
  • 100g feta, cubed
  • ½ tsp chilli flakes, optional
  • 1 cup basil, mint, crazy peas
  • ½ cup macadamia nuts, roughly chopped and lightly toasted

Creamy avocado dressing

  • 1  avocado, scooped
  • ⅓ cup basil leaves
  • ½ cup macadamia nuts, presoaked and drained
  • ¼ cup extra virgin macadamia oil 
  • 1 garlic clove, crushed
  • Juice of 1 lemon
  • 2 tsp honey
  • ⅓ cup water, if necessary
  • Salt and pepper


  1. Preheat the barbecue to medium heat. Drizzle with oil then barbecue the butterflied chicken on medium heat for 20 minutes, then low heat for 30-40 minutes or until cooked through, turning occasionally.
  2. When the chicken has 20 minutes to go, make the salad dressing. Add all ingredients to a blender and blitz until smooth. Add water if the dressing is too thick, then season with salt and pepper.
  3. Add all salad ingredients to a bowl or serving platter. Sprinkle with fresh herbs and macadamias. Pour over dressing.
  4. Serve salad with hot barbecued chicken. 

Tip: We suggest using a meat thermometer for the butterflied chicken. Poultry should be fully cooked when the internal temperature reaches 82°C. Thermometers should be placed in the deepest part of the poultry.


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