Simple and healthy BBQ butterflied chook with chimichurri recipe

HOOKED ON CHOOK _ Butter_ied Chook with Chimichurri

Spring and summer mean only one thing in Australia: BBQs! This recipe courtesy of Luke Hines is a quick and easy way to liven up your Sunday meal prep. Cooked the South American way, this chicken with a fresh and chunky chimichurri sauce will transform your next barbecue into a fiesta. 

Barbecue This! By Luke Hines. Published by Plum, RRP $39.99.
Photography by Mark Roper.


Butterflied chook with chimichurri

Serves four–six

Ingredients for the chook

2 kg whole chicken
2 tsp smoked paprika
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp ground coriander
2 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
1 large handful of coriander leaves, to serve
Lime wedges, to serve

Ingredients for the chimichurri

1 bunch of flat-leaf parsley, leaves picked and finely chopped
3 tbsp oregano leaves, finely chopped
3 tbsp extra virgin olive oil
3 garlic cloves, crushed
1 tsp dried chilli flakes, finely grated
2 lemons, zest and juice only
2 tbsp apple cider vinegar
Sea salt and freshly ground black pepper


1. Preheat the barbecue grill to medium heat.
2. To butterfly your chook, place it on a large chopping board, breast down. Using a pair of sharp kitchen scissors, cut along each side of the chicken backbone to remove it. Turn the chook over and press down on the middle of the chicken with the palm of your hand to open it up and flatten it out.
3. In a small bowl, combine the paprika, cumin, cayenne pepper, coriander and olive oil.
4. Using your hands, massage this spice mix into the chicken. Season generously with salt and pepper.
5. Place the chicken on the grill, breast down. Close the lid and cook for 10 minutes.
6. Turn the chook over. Close the lid and cook for a further 30 minutes, turning every 10 minutes, or until the chicken is golden brown and cooked through.
7. Transfer the chook to a wooden board. Cover loosely with foil and leave to rest for five to 10 minutes.
8. While the chicken is resting, make the chimichurri. Place all the chimichurri ingredients in a bowl and stir to combine. Season with salt and pepper to taste.
9. Chop the chicken into large pieces, then top with the chimichurri. Scatter the coriander leaves over the chook.
10. Serve with lime wedges and a green salad. 

Cooking this recipe at home? Don’t forget to share your snaps and tag us on Instagram @strongfitnessmag_au – we would love to see them!

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About Katelyn Swallow 36 Articles
Katelyn Swallow is a journalist, editor and communications professional based in Perth. She is the Editor-in-Chief of STRONG Fitness Magazine Australia, the previous editor of Women's Health and Fitness magazine, and a regular contributor to STRONG in the US.