To spatchcock the chicken, place the bird breast side down and cut down either side of the backbone with kitchen scissors, discard. Turn the bird over, open out the legs and press down firmly along the breast bone to flatten, thread two metal skewers diagonally through the chicken. Mix together the yogurt spices and lemon juice; rub the chicken skin with olive oil, pour over the spiced yogurt, cover and leave to marinade for at least 2 hours.
When ready to cook set your BBQ up for indirect cooking (the flames towards the outside of the BBQ, not in the centre). If using a charcoal grill then place a drip pan under the chicken with the hot coals surrounding it. Allow the bbq to cool, the coals should be covered with a thick layer of gray ash (you should be able to hold your hands over them for 8 seconds). Remove the chicken from the marinade and place bone side down on the coal free area of the grill. Cook for 45-50 minutes, turn the chicken over and cook for another 10-15 minutes to crisp up the skin.
Check the thickest part of the bird is cooked through and the juices run clear. Serve with coriander, yogurt and steamed rice topped with pomegranate seeds.
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