Spiced Yogurt Spatchcock Chicken Recipes

SPICED YOGURT SPATCHCOCK CHICKEN

Steps:

• Pop the chicken in a large dish and slash the legs a few times with a sharp knife. Mix together the lemon juice, chilli powder and 1 tsp salt. Pour this over the chicken, turning so that it coats both sides. Cover with cling film and chill for 1 hr. Meanwhile, whizz the remaining ingredients (except the oil) and some black pepper in a blender until smooth.
• Remove the chicken from the fridge and spoon over the spicy paste, making sure it covers both sides. Chill for at least 4 hrs, preferably overnight.
• Light a lidded barbecue and let the flames die down. Once the coals have turned ashen, mound them up on one side. Drizzle the skin of the chicken with the oil and place, skin-side down, on the side of the barbecue with the coals underneath. Cover with the lid and cook for 15-20 mins until charred.
• Flip the chicken over and move to the side with no coals underneath. Close the lid and cook for a further 20-25 mins until cooked through. Check that the juices run clear; if not, return to the barbecue for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6, place on a wire rack over a tray and cook for 45-55 mins. To char the skin, grill for a further 5-10 mins if needed.)
• Leave the chicken to rest for 20 mins, then scatter over the coriander and serve with chapatis warmed on the barbecue, raita and your favourite chutney.

SPICE-RUBBED SPATCHCOCKED CHICKEN

Steps:

• Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
• In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
• Heat oven to 425 degrees. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
• Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

CHICKEN WITH YOGURT AND SPICES

Steps:

• Add the first 4 ingredients to a shallow dish; stir to mix well.
• Add the yogurt, lemon zest, lemon juice, garlic, and salt; stir to mix well.
• Add the chicken to the dish; spoon the sauce over the chicken to coat well.
• Cover with foil or plastic wrap and refrigerate overnight.
• Spray broiler pan with non-stick cooking spray.
• Take chicken out of marinade and drain well; discard marinade.
• Put chicken in the broiler pan.
• Broil 3 inches from heat source for about 5 minutes, turning once, or until chicken is browned and cooked through.
• Serve.