Ingredients Checklist
- 1.8kg chicken, butterflied
- 1 iceberg lettuce, cut into wedges
- 2 lemons, halved
- 2 tbsp olive oil
RUB
- 2 tbsp paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
HOT HONEY
- ¼ cup honey
- ¼ cup Italian chilli oil
- 2 tbsp apple cider vinegar
RANCH DRESSING
- ¼ cup buttermilk
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 garlic clove, grated
- 1 tbsp chopped dill
- 1 tbsp chopped chives
- Sea salt & cracked black pepper
Instructions
- Mix together the rub ingredients in a small bowl. Rub the mix all over the chicken, place onto a wire rack set over a tray and place in the refrigerator overnight.
- For hot honey, place ingredients into a small saucepan and simmer over low heat for 5 minutes.
- Mix together ranch dressing ingredients in a small bowl.
- Preheat one side of the barbecue to high. Coat the chicken in 1 tablespoon of olive oil, grill skin side down until sealed and charred. Flip and grill for 3 minutes.
- Transfer the chicken to a shallow tray and move to the other side of the barbecue. Cook over indirect heat for 40 minutes with the lid down.
- In the last 10 minutes of cooking time, baste the chicken with hot honey and grill the iceberg wedges and lemon halves (drizzled with olive oil) over direct heat.
- Allow the chicken to rest for 10 minutes before basting with more hot honey, portioning and placing onto a serving tray with the charred iceberg.
- Drizzle the iceberg with ranch dressing and serve with extra dressing and hot honey on the side.
