INGREDIENTS
1 whole chicken (you could use one of our slow grown pasture raised chickens that have heaps of flavour because they are produced the way chicken used to be produced.)
1 pack London Smoke and Cure Nduja (some of the best charcuterie and cured products in London)
100g honey
1 clove garlic
1 tsp dried thyme
1 tsp dried oregano
1 lemon
a few knobs of butter
METHOD
Spatchcock the chicken (we can do this for you) and score the chicken all over to allow the marinade to get into the meat.
Use a pan to gently heat up the honey, Nduja and butter, once all melted and mixed together add the garlic, thyme, oregano and the juice of one lemon.
Rub the marinade onto both sides of the chicken and leave overnight in a container.
If you are cooking on a BBQ set up for an indirect cook and throw the chicken on the grill with the lid on for 40 mins. Then take the lid off and cook directly on the coals for another 10 minutes whilst constantly moving it to get it nice and crispy. If you’re cooking in an oven cook it at 170°C for 40 minutes and then crank up the
temp for the last 10 mins to crisp up the skin.
78 St John’s Hill, Clapham Junction,
London, SW11 1SF
order@thebutcherstable.co.uk
IG: @thebutcherstable_sw11