1. Prep: Spatchcock the chicken (cut in half, remove spine and wing tips). Keep the scraps for stock. If this all sounds like a little too much, ask your local friendly butcher to do it for you.
2. Marinate: Coat the birrd BBQ sauce and leave it for 6 hours or overnight in the frigo
3. Grill: Heat your BBQ till it’s hot and the coals are white. Place skin-side down for a deep char. Flip it over onto its bones after about 5 mins, turnng it every few minutes for about fifteen minutes in total
4. Indirect Cook: Move to the indirect heat side (or the oven) skin-side up and lather on some more K-BBQ sauce. Leave it here for about 40mins - a hour. Use a meat thermometer and pull the chicken off the heat the second the breast hits 70°C. This ensures it stays incredibly succulent (which is what. your crush will appreciate)
6. The Magic Rest: Place the chicken in a bowl, squeeze fresh lime juice over it, and seal it with a lid.
7. The Finish: Leave it to rest for 30 minutes. It will continue cooking inside the bowl to reach above 78°C. Pour those delicious juices from the bottom of the bowl over the chicken when plating.
