Butterflied Chicken Summer Centrepiece

Make this delicious butterflied chicken your centrepiece this Summer. Serve with summer salad and herby greens.
Prep time:
15 mins
Cook time:
60 mins


  • Waitoa Free Range butterflied chicken – manuka honey and rosemary
    Oil, for the barbecue


Summer salad


  • 1 avocado, scooped
    1 cup basil leaves
    1 clove garlic, peeled
    1 tbsp balsamic vinegar
    2 tsp lemon juice
    ¼ cup extra virgin olive oil
    ½ tsp honey
    ¼ cup water, as needed
    Pinch of salt and pepper


Herby greens:

  • 4 cups salad greens
    1 pack cherry tomatoes
    1 Advocado
    ½ cup pine nuts
    ½ cup basil leaves



  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. Meanwhile, make the salad dressing. Add all ingredients to a blender and blitz until smooth, adding water to reach your desired consistency. Season to taste.
  3. Place salad greens on a serving platter or in a salad bowl. Quarter and halve the tomatoes and place on top. Scoop then slice or dice the avocados and add to the serving platter. Sprinkle with pine nuts and drizzle with dressing.
  4. Chop cooked chicken into pieces. Serve with herby greens and perfect roast Lotatoes.


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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