Kitchen Tip: To spatchcock a chicken, place, breast-side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove. Flip over and, using palm, press firmly on breastbone to flatten.
Harissa yogurt grilled chicken
By Chatelaine16
PREP TIME
15 min
TOTAL TIME
45 min
Serves
6
* PLUS 4 hours marinating time
Photo, Erik Putz.
Ingredients
- 2 cups 3% plain yogurt
- 5 garlic cloves , minced
- 3 tbsp extra-virgin olive oil
- 1 1/2 tsp ground cumin
- 1 tsp hot-red-chili-flakes
- 2 tsp kosher salt
- 1 tsp pepper
- 1.5 kg chicken , spatchcocked
- cilantro
Harissa
- 1 1/2 tsp caraway seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 1/2 tbsp smoked or sweet paprika
- 1 1/2 tsp hot-red-chili-flakes
- 1 tsp kosher salt
- 3 garlic cloves , minced
- 3 tbsp extra-virgin olive oil
- 1 tbsp red-wine vinegar
Instructions
- STIR yogurt, garlic, oil, cumin, pepper flakes, salt and pepper in a resealable bag or large casserole dish. Add chicken and press, turning to coat. Refrigerate for at least 4 hr, preferably overnight, turning over once.
- HARISSA: Toast caraway, coriander and cumin seeds in a small frying pan over medium-low. Cook, swirling, until fragrant, 2 to 3 min. Place on cutting board and crush, using bottom of saucepan or frying pan. Transfer to a bowl and stir in paprika, pepper flakes, salt, garlic, oil and vinegar.
- PREHEAT barbecue to high. Oil grill. Remove chicken from marinade. Reduce heat to medium-low and cook chicken, skin-side down,lid closed, for 15 min. Flip chicken and continue to grill, lid closed, until chicken feels springy when pressed, 15 to 20 more min.
- SPOON 3 tbsp of the harissa over both sides of chicken and grill for 1 min each side. Serve chicken with remaining harissa and garnish with cilantro.
Chatelaine Basics: How to break down a chicken
Nutrition (per serving)
- Calories
- 345,
- Protein
- 26 g,
- Carbohydrates
- 4 g,
- Fat
- 25 g,
- Fibre
- 1 g,
- Sodium
- 571 mg.
- Good source of
- vitamin A
