Chicken marinated in yogurt, garlic and spices then butterflied and cooking to juicy perfection. It’s finger licking good! #chicken #spatchcock #butterflied #yogurt #paprika
1 whole chicken (about 1–2 kg/ 2–4.5 lbs)
1 tbsp sea salt
1 tbsp sugar
1 tbsp ground sweet paprika
1/2 tbsp fresh thyme leaves (chopped)
3–4 cloves of garlic (minced or grated)
6 tbsp unsweetened plain yogurt
1/2 tbsp grated lemon zest
In a small bowl, mix together yogurt, garlic, lemon zest, chopped thyme leaves, paprika, salt and sugar.
To prep the chicken, remove the giblet and spread yogurt marinade all over the whole chicken including the inside cavity. Place in a large ziplock bag or covered container and refrigerate for 6 hours-overnight.
When ready to cook, preheat oven to 230 C / 450 F if roasting. If grilling, make sure the grill is nice and hot.
Place chicken breasts up and locate the back bone at the bottom, next to the chopping board surface. Using a sharp knife or scissors, cut down one side of the spine into the rib bones until the chicken carcass is no longer connected. You can continue on the other side to remove the back bone entirely or leave it in. It’s up to you.
Flip the bird over, breasts up and flatten the chicken by pressing down on the breastbone. Place two skewers cross cross into the thighs and through the breast.
Roast it in the oven for 40-60 mins on 230 C / 450 F or until internal temperature reaches 75 C / 165 F. If you are grilling it, cook 15-25 minutes on each side (this will depend on how good your grill is) or until internal temperature reaches 75 C / 165 F.
If you are using wooden skewers, soak them in water for 5-10 minutes before putting into the chicken. This will prevent them from going up in flames.
- Category: Main, Chicken
- Method: grilling, roasting
- Cuisine: Western
Keywords: chicken, spatchcock, yogurt, paprika, garlic, thyme