Spiced Yogurt Spatchcock Chicken

5.00 (3)
⏱ 65 mins 🍽 Serves 4 ✅ Easy 🏷 Main course

This spatchcock chicken is marinated in a vibrant paste of yogurt, coconut cream and aromatic spices, which tenderises the meat and infuses it with flavour. Cooked on a barbecue, it becomes beautifully charred and cooks through evenly. After resting, it's finished with fresh coriander and served with warm chapatis, cooling cucumber raita and a tangy chutney for a complete meal. The recipe also includes instructions for oven cooking.

Spiced Yogurt Spatchcock Chicken

Ingredients

  • 1.8kg chicken spatchcocked
  • juice 1 lemon
  • 2 tsp mild chilli powder
  • 85g natural yogurt
  • 85g coconut cream
  • 3 garlic cloves crushed
  • 2.5cm/1in piece ginger peeled and grated
  • 1 tbsp tomato purée
  • 1 tsp each ground cumin ground coriander and garam masala
  • 1/2 tsp grated nutmeg
  • 1 tsp turmeric
  • 1 tbsp olive oil
  • small bunch coriander
  • chapatis
  • cucumber raita
  • chutney

Method

  1. Place the spatchcocked chicken into a large dish. Use a sharp knife to make several slashes in the legs. Combine the lemon juice, chilli powder and 1 tsp salt, then pour this mixture over the chicken, turning to coat it completely. Cover the dish with cling film and refrigerate for 1 hr. While it chills, blend all the remaining ingredients, except the olive oil, with some black pepper until you have a smooth paste.
  2. Take the chicken from the refrigerator and spoon the spicy paste all over it, ensuring both sides are well covered. Return it to the fridge to marinate for at least 4 hrs, or ideally leave it overnight.
  3. Prepare a lidded barbecue, allowing the flames to subside. Once the coals are ashen, pile them to one side. Drizzle the olive oil over the chicken skin. Position the chicken skin-side down on the grill directly over the coals. Put the lid on and cook for 15-20 mins until the skin is charred.
  4. Turn the chicken over and move it to the side of the barbecue with no coals beneath it. Replace the lid and continue cooking for another 20-25 mins until it is cooked through. Verify the juices run clear. if not, cook for a further 10 mins and check again. (For oven cooking, heat to 200C/180C fan/gas 6. Cook on a wire rack over a tray for 45-55 mins. Grill for 5-10 mins to char the skin if required.)
  5. Allow the chicken to rest for 20 mins. Scatter the fresh coriander over the top and serve with chapatis warmed on the barbecue, cucumber raita and your chosen chutney.

Nutrition (per serving)

Calories478 kcal
Fat31 g
Saturates11 g
Carbs4 g
Sugars3 g
Protein49 g
Sodium200 mg

Recipe details

Skill levelEasy
CategoryMain course
DietGluten-free