Food & Drinks

Barbecued butterflied chicken with avocado salad

Perfect if you are firing up the barbeque this Christmas!

Not everyone loves spending lots of time in the kitchen at Christmas, so this ready-to-cook butterflied chicken takes out all of the fuss, and paired with a deliciously fresh avocado salad is perfect for a Christmas day feast in the sun.


  • Waitoa free-range butterfly manuka honey and rosemary chicken

  • Drizzle of Olivado extra virgin macadamia nut oil

Avocado salad

3 NZ Avocados, scooped, sliced

200g broad beans, steamed, shelled

2 small courgettes, peeled in thin ribbons

Zest of 1 lemon, ribboned

100g feta, cubed

½ tsp chilli flakes (optional)

1 cup Superb Herb basil, mint, crazy peas, to garnish

½ cup FreshLife macadamia nuts, roughly chopped, lightly toasted, to garnish

Creamy avocado dressing

1 NZ Avocado, scooped

1/3 cup Superb Herb basil leaves

½ cup FreshLife macadamia nuts, presoaked, drained

¼ cup Olivado extra virgin macadamia nut oil

1 garlic clove, crushed

Juice of 1 lemon

2 tsp manuka honey

1/3 cup water, if necessary

Salt and pepper


Preheat barbecue to medium heat. Drizzle with oil, then barbecue chicken for 20 minutes, then on low heat for 30-40 minutes or until cooked through, turning occasionally.

When chicken has 20 minutes to go, make the creamy avocado dressing. Add all the ingredients to a blender and blitz until smooth. Add water if the dressing is too thick. Season with salt and pepper.

To make the avocado salad, add all ingredients to a bowl or serving platter. Sprinkle with fresh herbs and macadamias. Pour over the creamy avocado dressing.

Serve salad with hot barbecued chicken. We served this in a Le Creuset Stoneware Rectangular Serving Platter in Meringue.

Tip from the cook:

We recommend using a meat thermometer for the butterflied chicken. Poultry should be fully cooked when the internal temperature reaches 82°C. Thermometers should be placed in the deepest part of the poultry.

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