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BBQ Herb and Garlic Butterfly chicken with summer vegetables



1 hour 15 MINUTES





Ingham’s Herb and Garlic Butterfly chicken
2 corn cobs
2 red capsicum
2 yellow capsicum
3 zucchini, sliced length-ways
3 tablespoons olive oil
2 tablespoons thyme leaves
2 x 250g pouches of rice & quinoa mix, heated
chopped parsley to serve


  1. Cook the chicken in a barbecue with a closed lid for 1 hour or until cooked.
  2. In a large bowl toss these together with the corn, capsicums, zucchini, thyme and olive oil and season well with salt and pepper.
  3. While the barbecue is medium hot. Place the vegetables on the grill and barbecue for about 15 minutes, turning once and removing any if they get too cooked.
  4. Cut the corn from the cob and cut the other vegetables into bite sized pieces and combine in a bowl with the rice & quinoa mix.
  5. Place on a large serving platter and top with the chicken, pouring over any juices. Scatter with parsley if liked.

WIN in Summer with Butterfly Chicken 

Ingham’s have a sizzling hot summer promotion which could see you win $10,000. Closing Sunday 26 March … so the more great summer meals you enjoy the more chances you have to WIN.

Buy any specially marked Ingham’s Butterfly Chicken and you’ll be in to win $10,000 and 5 x $1,000 cash prizes or 5 fabulous Weber BBQs.

To enter, enter your unique  code online at and you’ll be in to win.

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