BBQ Spatchcock Chicken, Lemon Yoghurt & Spice

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
BBQ SPATCHCOCK CHICKEN, LEMON YOGHURT & SPICE

Ingredients

  • 1 x 1.4kg Spatchcock chicken
  • 200 ml loose yoghurt
  • 1 x lemon
  • 1 clove garlic crushed
  • 10 g sea salt
  • 1 tsp. smoked paprika
  • 1 tsp. hot chili flakes
  • 1 tsp. fennel seed
  • 1 tbls. Coriander seeds
  • 1 tsp. ground cinnamon

To Marinade

  1. Start by toasting the spices over a medium heat in a dry non-stick pan until they become rich & smokey
  2. Place in a spice blender & blitz to a powder (alternatively use a pestle & mortar) then mix this into the yoghurt
  3. Add the garlic, salt, zest & juice of the lemon to the yoghurt & mix thoroughly
  4. Layer the Spatchcock chicken into a tray & massage the yoghurt marinade all over the chicken, cover with cling film & chill for a minimum of 6 hours or overnight
  5. 1 hour prior to cooking, remove the chicken from the fridge & gently wipe away all excess yoghurt from the chicken
  6. Choose your method of cooking from the below options:

For the BBQ

  1. Prepare the grill for in-direct heat, set to 190°C or; as a rough guide, light the coals & burn until white hot, this normally takes around 25-30 minutes
  2. To control the temperature keep the air vents half open whilst cooking
  3. Place a drip pan 1/2 full of water in the centre of the BBQ, below the charcoal grate
  4. Place the chicken directly above the drip pan skin side up either in a roast holder or straight onto the grill bars
  5. Put the lid on the barbecue and cook the chicken for 45-50 minutes
  6. Pierce the joint between the leg and breast to check juices run clear then leave to rest for a good 10 minutes before cutting into portions

To Roast

  1. For roasting, preheat oven to 210oc fan assisted or 230oc without a fan
  2. Place the chicken skin side up on a roasting tray, place in centre of oven & roast for 45 minutes until thoroughly cooked