Spiced Yogurt Barbecue Chicken Recipe

Introduction

This spiced yogurt barbecue chicken is a flavorful twist on a classic favorite. Marinated in a fragrant blend of spices and yogurt, the chicken turns tender and juicy with a smoky char from the grill. It’s perfect for summer cookouts or any time you want a deliciously spiced meal.

Ingredients

• 1 whole chicken (about 1.2kg)
• 160g natural yogurt
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground fenugreek
• 2 tsp ground turmeric
• 1 tbsp tomato purée
• 3 garlic cloves, crushed
• 3 lemons (1 zested and juiced, 2 cut into wedges)
• 2 tsp honey
• 2 tsp cider vinegar
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Lay the chicken breast-side down on a board. Using scissors, cut down either side of the backbone to remove it. Flip the chicken over and press firmly on the breastbone with your palms to flatten it (this technique is called spatchcocking).
2. Step 2: In a bowl, mix the yogurt with ground cumin, smoked paprika, ground coriander, ground fenugreek, ground turmeric, tomato purée, crushed garlic, lemon zest and juice, honey, cider vinegar, salt, and black pepper until well combined.
3. Step 3: Rub the spiced yogurt marinade all over the chicken, making sure to push it into any gaps and under the skin for maximum flavor. Place the chicken in an airtight container and chill for 1-2 hours, or up to 24 hours for a deeper marinade.
4. Step 4: Prepare your barbecue by arranging the coals on one side and lighting them. When the coals are ashen and flames have died down, place the chicken on the cooler side of the grill, breast-side up, away from the coals. Close the lid with the vents open.
5. Step 5: Cook the chicken for 40 minutes, rotating occasionally with tongs, but keep the breast-side up over indirect heat. Then close the lid for another 15 minutes, checking regularly to prevent burning.
6. Step 6: Flip the chicken over to char the skin for a few minutes, watching closely to avoid burning. Once the skin is just charred, flip it back to breast-side up.
7. Step 7: Check doneness by inserting a thermometer into the thickest part of the meat; it should read 70°C (160°F), or ensure the juices run clear from the thigh.
8. Step 8: Remove the chicken from the barbecue and loosely cover it with baking parchment. Let it rest for 15 minutes before carving. Serve with the lemon wedges for a fresh finish.

Tips & Variations

• For indoor cooking, roast the marinated chicken in a preheated oven at 200°C (390°F) for 45-50 minutes, finishing under the grill to char the skin.
• Adjust spice levels by adding a pinch of chili powder or cayenne pepper for extra heat.
• Use leftover chicken carcass to simmer a flavorful homemade stock.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain moisture. The marinade also keeps well in the fridge before cooking for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken pieces instead of a whole chicken?

Yes, you can use bone-in chicken thighs or breasts. Adjust the cooking time accordingly, usually about 25-30 minutes on the grill, ensuring the internal temperature reaches 70°C (160°F).

What if I don’t have a barbecue?

You can cook the chicken in the oven using a roasting tray and finish under the grill to achieve a similar char on the skin. Alternatively, a grill pan on the stove can work well for smaller portions.

Spiced Yogurt Barbecue Chicken Recipe

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★★★★★

5 from 127 reviews

• Author: Noah
• Total Time: 1 hour 20 minutes to 25 hours 20 minutes (including marinating time)
• Yield: 4 servings 1x

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Description

This Spiced Yogurt Barbecue Chicken recipe features a whole chicken marinated in a fragrant blend of yogurt, spices, tomato purée, garlic, lemon, honey, and cider vinegar. The chicken is butterflied and grilled over coals, resulting in tender, flavorful meat with a charred, smoky crust. Perfect for summer barbecues, this dish balances smoky, tangy, and slightly sweet flavors with a juicy, tender texture.

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Ingredients

Scale 1x2x3x

Chicken

• 1 whole chicken (about 1.2kg)

Marinade

• 160g natural yogurt
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground fenugreek
• 2 tsp ground turmeric
• 1 tbsp tomato purée
• 3 garlic cloves, crushed
• 1 lemon, zested and juiced
• 2 tsp honey
• 2 tsp cider vinegar
• 2 tsp salt
• 1 tsp black pepper

To Serve

• 2 lemons, cut into wedges

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Instructions

1. Prepare the Chicken: Lay the chicken breast-side down on a board and use scissors to cut down either side of the backbone to remove it. Save the backbone for making stock if desired. Flip the chicken over, then press down firmly on the breastbone with your palms to flatten it (butterfly the chicken) for even cooking.
2. Make the Marinade: In a bowl, combine the natural yogurt with ground cumin, smoked paprika, ground coriander, ground fenugreek, ground turmeric, tomato purée, crushed garlic, the zest and juice of one lemon, honey, cider vinegar, salt, and black pepper. Mix thoroughly until well blended.
3. Marinate the Chicken: Rub the spiced yogurt mixture all over the flattened chicken, making sure to push the marinade into any gaps and under the skin for maximum flavor. Place the chicken in an airtight container and chill for at least 1–2 hours or up to 24 hours to let the flavors infuse.
4. Prepare the Barbecue: Arrange the coals on one side of the barbecue and light them. Once the flames have died down and the coals have turned ashen, place the marinated chicken on the opposite side (indirect heat) with the breast-side up. Close the lid with the vents open to allow airflow and maintain temperature.
5. Grill the Chicken: Cook the chicken for about 40 minutes, rotating now and then using tongs but keeping it breast-side up over the coals so the heat cooks it from underneath. Then close the lid and continue cooking for another 15 minutes, ensuring it doesn’t catch or burn.
6. Char the Chicken: Flip the chicken over carefully to char the skin, watching closely to prevent burning. When the skin is just charred to your liking, flip the chicken back over to finish cooking.
7. Check for Doneness: The chicken is done when a meat thermometer inserted into the thickest part of the meat reads 70°C (160°F), or when the juices run clear from the thigh.
8. Rest and Serve: Remove the chicken from the barbecue and loosely cover it with baking parchment. Rest for 15 minutes before carving. Serve with lemon wedges for squeezing over the meat.

Notes

• Removing the backbone and flattening the chicken (butterflying) helps it cook evenly and faster.
• Marinating for up to 24 hours intensifies the flavors and tenderizes the meat.
• If cooking indoors, consider using a grill pan or oven broiler with indirect heat to mimic barbecue cooking.
• Use a meat thermometer to ensure the chicken is safely cooked without drying out.
• Resting the chicken after cooking allows juices to redistribute, keeping the meat moist.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Barbecue

Keywords: barbecue chicken, spiced chicken, grilled chicken, yogurt marinade, summer barbecue, spiced yogurt chicken, whole chicken recipe