This Pit Barrel cooked butterflied chicken is so good that you’ll want to cook more than one (and you can)! Serve the chicken with your favourite summer sides.
- Begin by lighting the charcoals in the Pit Barrel Cooker and letting them come up to temperature.
- Meanwhile, prepare the chicken. Place the chicken breast-down on a board. Use heavy kitchen shears to cut out the backbone. Once removed, open the chicken and press down firmly on the breast, this will split the sternum and allow it to lie flat. Season both sides liberally with Rum and Que Soft Coq rub. Insert two hooks for hanging, one under each wing and out through the breast.
- Hang the chicken in the Pit Barrel on the rebar supplied. Cook for 75-90 minutes. The internal thigh temperature of 74°C/ 165°F is required to be safe to eat.
- Remove from heat and rest for five minutes before carving and serving while hot with Rum and Que Meat Juice.
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