Southern Italian Butterflied Chicken

Southern Italian Butterflied Chicken
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 2:15 Total Time


Add all
  • 2

    whole chickens, 3 lb (1.3 kg) each

  • spicy marinade:

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 1


  • 1 Tbsp.
    (15 mL)


  • 2 tsp.
    (10 mL)

    poultry seasoning

  • 1

    fresh jalapeno pepper chopped

  • 2

    cloves garlic, chopped

  • 2 Tbsp.
    (30 mL)

    white wine


Split each chicken lengthways almost entirely and spread apart. Put chickens in a glass dish.

In a glass bowl, mix marinade ingredients.

Pour marinade over the chickens and marinate for 1 hour in the refrigerator.

Preheat the barbecue to medium heat.

Remove chickens from marinade and drain well.

Place chickens on a sheet of oiled aluminium foil and barbecue covered for 40 to 45 minutes or until their internal temperature reads 85*C/185*F.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007