Nicknamed “Colombia Gold” this barbecue sauce is yellow, not red; a bi-product of the region’s German heritage. In Germany, pork and mustard go together like “Ant & Dec” “Tom & Jerry” or even fish & chips ????
Ok...so “Spatchcock” the chicken.
This is done by removing the back bone and sternum then flattening the chicken.
We then need to steam the chicken to keep it juicy and tender. Make sure it is cooked through!