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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
