1 x 1.5kg chicken, spatchcocked
For the marinade:
8 tbsp full fat yoghurt
3 garlic cloves, crushed
Juice of 1⁄2 lemon
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
1 tsp cracked black pepper
- In a jug, mix together all of the ingredients for the marinade.
- Put the chicken in a large, non-metallic bowl or baking dish and pour over the marinade. Turn the chicken over with your hands and massage the marinade into every part.
- Cover and place in the fridge for four hours, removing from the fridge one hour before cooking. Season all over with salt.
- Place the chicken on the cooler part of the barbecue, breast side up, and cook for 20-25 minutes, Carefully flip the bird over and cook for a further 20 minutes or until completely cooked throughout. To test this, pierce the chicken between the thigh and breast bone; the juices should run completely clear. Remove the chicken from the heat, tent loosely with foil and allow to rest for 10-15 minutes before carving.
365kcals, 20.6g fat (5.7g saturated), 1.1g carbs (0.2g sugars), 41.2g protein, 0.2g fibre, 0.152g sodium