Butterflied BBQ Chicken


1 Tbsp butter or coconut oil
1 sweet onion, finely diced
1 Tbsp soy sauce
3-4 cloves garlic, minced
1 tsp cumin
1 tsp dry mustard powder
1 tsp oregano
1 tsp basil
1 tsp chilli powder or cayenne pepper
1 small can tomato paste
1 1/2 cups chicken stock
2 Tbsp apple cider vinegar
1 tsp stevia powder or Xylitol

Butterflied BBQ Chicken

A butterflied, or spatchcock chicken makes for a spectacularly presented dish, whether you roast it in an oven or over the coals. And the best thing about it is that it cooks in half the time that a whole chicken does! Baste it with a super sugar-free barbeque sauce and you have the makings of a fantastic Diabetes-month meal option!


  • FIRST, you’ll need to prepare the chicken: Take your fresh or defrosted whole chicken and remove the neck and giblets from inside. Then, you will need a sharp paring knife and a pair of kitchen scissors to remove the
  • backbone. To remove the backbone place the chicken breast-side-down and work the kitchen scissors from the back opening up to the neck opening down either side of the backbone. Grip the chicken with one breast in each hand and prise it open to expose the inner ribcage.
  • If the breast bones crack a bit, don’t worry… it’s a good sign!
  • Now cut out the soft breastbone and cartilage between the two legs. With the paring knife, cut down either side of it. Once it’s been cut free, simply pull it out using your fingers.
  • Now you’re ready to get basting and cooking!
  • Heat the butter/oil in a saucepan and sauté the onion for about 3 minutes. Add the balance of the ingredients, stir thoroughly and bring to boil. To thicken the sauce, cover the saucepan and simmer for 20 minutes until it reaches the desired consistency.
  • Remove from stove and allow to cool before use.
  • Place your butterfly chicken down on a grilling pan and baste generously with the sauce. Then pop the chicken in the oven and roast as you normally would. Use the remaining basting sauce in the side as a dip or dressing! Enjoy!