Use poultry shears and cut each side of the backbone out of the chicken removing the spine so your chicken is then flat.
Rub a good amount of olive oil over the whole bird and then sprinkle a generous amount of the Chilli Sea Salt Blend over both sides of the bird.
Place in BBQ or oven and cook until the breast reaches an internal temp of 75°c (check this by using a probe).
Once cooked, mix in a bowl juice from 1 lime, 2 teaspoons of Sriracha sauce and 2 tablespoons of cold smoked honey and brush liberally on the bird before serving.
Use poultry shears and cut each side of the backbone out of the chicken removing the spine so your chicken is then flat.
Rub a good amount of olive oil over the whole bird and then sprinkle a generous amount of the Chilli Sea Salt Blend over both sides of the bird.
Place in BBQ or oven and cook until the breast reaches an internal temp of 75°c (check this by using a probe).
Once cooked, mix in a bowl juice from 1 lime, 2 teaspoons of Sriracha sauce and 2 tablespoons of cold smoked honey and brush liberally on the bird before serving.
