Spatchcocked BBQ chicken

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Spatchcocked BBQ chicken

Serves 4-6

1 x 1.5kg chicken, spatchcocked

Salt


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

 


  1. In a jug, mix together all of the ingredients for the marinade.
  2. 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.
  3. Cover and place in the fridge for four hours, removing from the fridge one hour before cooking. Season all over with salt.
  4. 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.

Per Serving

365kcals, 20.6g fat (5.7g saturated), 1.1g carbs (0.2g sugars), 41.2g protein, 0.2g fibre, 0.152g sodium