1 Mick's Meat Barn Lilydale Free Range Butterflied Chicken
1 jar Valcom Pad Thai Paste
2 tbsp oil
1 lime, zested & juiced
3 tbsp Squid Brand Fish Sauce
1 long red chilli, de-seeded and finely sliced
5 kaffir lime leaves, shredded
1/4 cup coconut sugar
Banana leaves, to serve
Fresh basil, to serve
Lime wedges, to serve
Step 1 - Turn on BBQ or pre-heat oven to 190.
Step 2 - Place chicken on a board, breast side down and cut down both sides of the backbone using poultry shears or kitchen scissors. Discard backbone. Turn chicken over and press firmly on the breastbone to flatten. Place chicken in a non-metallic dish.
Step 3 - Combine the Valcom Pad Thai paste, oil, lime, Squid Brand Fish Sauce, chilli, kaffir lime leaves and coconut sugar in a large bowl and mix well.
Step 4 - Pour marinade over the chicken and coat well. Allow to marinate several hours or overnight.
Step 5 - Place the chicken in the pre-heated BBQ or oven on 190 for 50 minutes or until juices run clear.
Step 6 - Serve on a board covered with banana leaf garnish with fresh basil leaves and lime wedges.