Spatchcock chicken with yoghurt, chermoula, avocado & chile de árbol

Spatchcock chicken with yoghurt, chermoula, avocado & chile de árbol

By
From
Breddos Tacos
Serves
4-6
Photographer
Kris kirkham

This recipe lends itself extremely well to charcoal barbecue cooking – it looks great and isn’t at all hard to cook. However, don’t just save it for the summer – it’s also a great alternative to your typical Sunday roast.

Ingredients

Quantity Ingredient
1 How to spatchcock a chicken

For the marinade

Quantity Ingredient
200ml yoghurt
2 lemons, juiced
5 tablespoons chopped mint
5 tablespoons chopped coriander
2 teaspoons chilli powder
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 tablespoon rapeseed oil

To serve

Quantity Ingredient
4-6 Dong’s flatbreads
1 lemon, quartered
2 red onions, quartered
small bunch thyme, (optional)
6 tablespoons chermoula
6 tablespoons Salsa de árbol
6 tablespoons * tomatillo salsa [rid:34925]
6 tablespoons Salsa roja
mint leaves
coriander sprigs
1 avocado, thinly sliced

Method

  1. Put all the ingredients for the marinade into a blender and whiz to a smooth paste. Cover the chicken with the marinade and leave in the fridge for 12 hours, or overnight.
  2. When you’re ready to cook, get your coals medium hot (you should be able to hold your hand 5cm from the grill without it feeling too hot, and the coals should be white and ashy) and place the chicken, skin side down, on the rack. Cook for 15–20 minutes, then flip. Cook for another 15–20 minutes, until the juices in the thighs run clear when pierced with the tip of a sharp knife. (For oven cooking, place the chicken in a baking tray and cook at 200°C for 35–40 minutes, then turn up the heat to 240°C and cook for another 10 minutes to crisp up the skin. Place the chicken on a board to rest.)
  3. Meanwhile, grill the flatbreads, lemon, red onion quarters and thyme, if using, on the barbecue or in a frying pan and pile up next to the chicken. Place the rest of the serving ingredients in separate bowls alongside and serve up, family-style.
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