1 tablespoon vegetable or canola oil
1 whole chicken, 3½ to 4 pounds, butterflied according to
the directions here
About 1½ cups of your favorite barbecue sauce
Combine the paprika, coriander, fennel, cumin, oregano,
pepper, garlic, salt, and oil in a small bowl and massage
with your fingers to form a paste.
- Separate the chicken skin from the breasts (see here).
Spread the spice mixture evenly all over the chicken and
under the skin. Roast according to the Roasted Butterflied
Chicken recipe (here), skipping steps 2 and 4. About 15
minutes before the chicken has finished roasting, brush
all over with 1 to 2 tablespoons of the barbecue sauce.
Continue roasting until the sauce forms a sticky glaze,
about 7 minutes. Brush more sauce and continue roasting
until the chicken is cooked and the second layer of sauce
has formed a sticky glaze, about 8 minutes longer.
Remove the chicken from the oven and allow to rest for
10 minutes, then carve and serve, passing extra sauce at
the table.