Name: Spiced Yogurt Barbecue Chicken Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Barbecue
Ingredients: 1 whole chicken (about 1.2kg); 160g natural yogurt; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp ground fenugreek; 2 tsp ground turmeric; 1 tbsp tomato purée; 3 garlic cloves, crushed; 1 lemon zested and juiced; 2 tsp honey; 2 tsp cider vinegar; 2 tsp salt; 1 tsp black pepper; 2 lemons, cut into wedges

Ingredients

1 whole chicken (about 1.2kg)

160g natural yogurt

2 tsp ground cumin

1 tsp smoked paprika

1 tsp ground coriander

1 tsp ground fenugreek

2 tsp ground turmeric

1 tbsp tomato purée

3 garlic cloves, crushed

3 lemons, 1 zested and juiced, 2 cut into wedges

2 tsp honey

2 tsp cider vinegar

2 tsp salt

1 tsp black pepper

Instructions

Step 1: Lay the chicken breast-side down on a board and use scissors to cut down either side of the backbone to remove it. (Save the backbone for stock if desired.) Flip the chicken over and press down firmly on the breastbone with your palms to flatten it.

Step 2: In a bowl, mix the natural yogurt with ground cumin, smoked paprika, ground coriander, ground fenugreek, ground turmeric, tomato purée, crushed garlic, lemon zest, lemon juice, honey, cider vinegar, salt, and black pepper until well combined.

Step 3: Rub the spiced yogurt marinade all over the chicken, making sure to push it into any gaps and under the skin for maximum flavor. Place the chicken in an airtight container and chill in the fridge for 1 to 2 hours, or up to 24 hours for deeper flavor.

Step 4: Prepare your barbecue by arranging the coals on one side and lighting them. When the flames have died down and the coals are covered with ash, place the chicken on the side opposite the coals, breast-side up. Close the lid with vents open.

Step 5: Cook the chicken for 40 minutes, rotating occasionally with tongs to ensure even cooking but always keeping the breast-side up over the coals for gentle heat.

Step 6: Close the lid and cook for another 15 minutes, carefully watching to prevent charring. Then flip the chicken over to char the other side, keeping a close eye to avoid burning.

Step 7: Once the chicken is nicely charred on the second side, flip it back over to finish cooking. The chicken is ready when a thermometer inserted into the thickest part of the meat reads 70°C (160°F) or the juices run clear from the thigh.

Step 8: Remove the chicken from the barbecue and loosely cover with baking parchment. Let it rest for 15 minutes before carving. Serve with lemon wedges for squeezing.

Tips & Variations

If you don’t have a barbecue, cook the chicken in a preheated oven at 200°C (400°F) on a roasting tray, covered loosely with foil for 40 minutes and then uncovered for 15 minutes to char the skin.

Adjust the honey amount for sweetness or substitute with maple syrup for a different flavor.

Adding a pinch of chili powder or cayenne pepper to the marinade will give the chicken a spicy kick.

FAQs

Can I use chicken pieces instead of a whole chicken?

Yes, chicken pieces like thighs and drumsticks can be marinated and cooked similarly. Adjust the cooking time to about 25-30 minutes, ensuring the internal temperature reaches 70°C (160°F).

How long can I marinate the chicken for?

Marinating for at least 1 to 2 hours helps develop flavor, but you can leave it up to 24 hours in the refrigerator for the best results. Avoid marinating longer than this to prevent the yogurt from breaking down the meat texture excessively.