Butterflied chicken with pickled mustard seeds

SERVES 6-8

“Most of my recipes using pickled mustard seeds use a little for tang and their caviar-like ‘pop’,” says Werner. “Here, they’re the star. With just a few ingredients but manifold spicy-sour-sweet flavours, it’s equally suited to weekdays and special occasions.” Pictured p108.

2 chickens (1kg-1.8kg each)

¼ cup vinegar

3 tbsp honey, plus extra for brushing and to taste PICKLED MUSTARD SEEDS

8 tbsp each yellow and brown mustard seeds (or use all yellow)

2 cups apple cider vinegar

3 tbsp honey

1 For pickled mustard seeds, combine ingredients in a small saucepan over medium heat and simmer, stirring frequently and adding water if liquid evaporates (30 minutes).

Cool to room temperature.

This recipe makes 2 cups and will keep refrigerated for up to 3 months.

2 Heat a barbecue (preferably woodfired) to high and wipe barbecue grill grates with oil to prevent sticking. Your high-heat zone should have embers 2.5cm-5cm from the cooking surface, with occasional flames licking it.

3 To prepare chicken, use kitchen shears and cut along both sides of the backbone and remove (your butcher can also do this for you). Place chicken, skin-side up, on cutting board and apply firm pressure to the breastbone to flatten.

4 Add 1 cup drained pickled mustard seeds to a blender with vinegar, 1 tbsp honey and 2 tsp salt, and blend until smooth. Toss chicken with marinade and refrigerate, covered (at least 2 hours or overnight), then remove chicken and wipe off excess marinade.

5 Grill chickens, bone-side down, over high heat (about 10 minutes). Flip chickens, move to medium heat and cook until an instant-read meat thermometer placed in the thickest part of the thigh reads 74°C (about 30 minutes; you can flip chickens occasionally while cooking to give an even colour). During the last 5 minutes of cooking, brush chickens with extra honey. Transfer to a cutting board and rest for 10 minutes before slicing.

6 Meanwhile, add remaining pickled mustard seeds and remaining honey to a blender and blend to a smooth purée. Add extra honey and/or salt to taste.

7 To serve, smear pickled mustard seed purée over a large platter (or individual plates) and top with chicken.