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Spatchcock chicken in spiced yogurt recipe

Spatchcock chicken in spiced yogurt recipe

13 ratings

Created by The Tesco Real Food team

Want to cook a whole chicken on the BBQ? Spatchcocking it will help it cook quickly and evenly, keeping it tender but with delicious smoky charred skin. We’ve given it a Middle Eastern-style twist with spiced yogurt and pomegranate seeds. See method

  • Serves 4
  • Takes 1 hr 15 mins plus at least 2 hours marinating
  • 311 calories / serving
  • Healthy

Ingredients

  • 1 Tesco medium chicken, 1.35-1.55kg
  • 160ml full fat (whole milk) natural yogurt
  • 2 cloves of garlic
  • 1tbsp cumin
  • 1tbsp coriander, ground
  • 1tbsp ground ginger
  • ½ lime, juice only
  • 1 tbsp olive oil
  • fresh coriander to serve
  • yogurt to serve
  • Steamed rice, to serve
  • Pomegranate seeds to serve
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1315kj
    311kcal     16%

  • Fat

    9g 13%

  • Saturates

    2g 13%

  • Sugars

    4g 4%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 5.2g Protein 55.7g Fibre 2.2g

Method

  1. 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 lime juice; rub the chicken skin with olive oil, pour over the spiced yogurt, cover and leave to marinate for at least 2 hours.
  2. 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.
  3. 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.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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