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