1、Spiced yogurt spatchcock chicken

Spatchcocked chicken is ideal for the barbecue as it cooks quickly and evenly - marinate in yogurt, coconut and spices for extra kick

Spiced yogurt spatchcock chicken recipe

Ingredients

Method

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.

  • https://www.truecookbook.com/recipe/spiced-yogurt-spatchcock-chicken-9870/

    2、Chicken with lemons, sumac & spiced yogurt

    Love roast chicken but want to give it a summer twist? John Torode, MasterChef judge and chef shows you how
    Chicken with lemons, sumac & spiced yogurt recipe

    Ingredients

    • 1 large free-range chicken (about 1½ kg/3lb 5oz in size)
    • 3 lemons, cut into eights
    • handful black, pitted olives
    • 3 small shallots, peeled and left whole
    • 6 garlic cloves, peeled and squashed
    • 2 tbsp sumac (see Know-how, below)
    • 1 tbsp vegetable oil
    • 1 tsp each ground coriander and cumin
    • ½ tsp each ground turmeric and mustard seeds
    • ½ tsp chilli powder, mild or hot, depending on taste
    • 500g pot natural yogurt
    • 1 long red chilli, thinly sliced
    • bunch spring onions, sliced

    Method

    1. Heat oven to 200C/180C fan/gas 6. Two things happen to the chicken. First, season the inside. In a bowl mix the lemons, olives, shallots and garlic with half the sumac and some salt. Scrunch them all together and add 1 tbsp of water. Open the bird up and pour the mix into the cavity.
    2. Then the outside. Take the oil and the rest of the sumac and rub onto the chicken, massaging it into every part possible. Roast for 11⁄2 hrs or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the leg.
    3. While the chicken is cooking, mix all the ingredients for the spiced yogurt with some salt – if you like it a little milder, deseed the chilli before slicing it. Carve the chicken and serve topped with a dollop of the yogurt.

    3、Spiced smoky barbecued chicken

    Try Aussie chef Ben O'Donoghue's bonza barbecued chook - it really is finger licking good
    Spiced smoky barbecued chicken recipe

    Ingredients

    Method

    1. Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
    2. Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue’s hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.

    4、Chicken with Minted Yogurt Sauce

  • Makes: 4 servings
  • Serving Size: 1chicken breast half and 1/4 cup sauce
  • Prep: 25 mins
  • Grill: 12 mins
  • Chicken with Minted Yogurt Sauce recipe

    Ingredients

    Method

    1. In a medium bowl combine yogurt, green onions, mint, garlic powder, salt, 1/8 teaspoon black pepper, and the cayenne pepper. Transfer 1/3 cup of the yogurt mixture to a small bowl; set aside. For minted yogurt sauce, stir cucumber and sweet pepper into the remaining yogurt mixture.
    2. Sprinkle chicken breast halves with 1/8 teaspoon black pepper. For a charcoal or gas grill, grill chicken on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until no longer pink (170 degrees F), turning and brushing generously with the 1/3 cup reserved yogurt mixture halfway through grilling time.
    3. Serve chicken with the minted yogurt sauce.

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