Spatchcocked Grilled Chicken with Yogurt & Herb Marinade
Main Course · Poultry · Provencal Recipes · Stephanie Villegas · TasteSpatchcocked grilled chicken is an effortless meal with the unmistakable hint of smoke that signals the season has shifted outdoors. The yogurt marinade, infused with lemon, garlic, and herbs, tenderizes the chicken and adds a subtle tang that balances beautifully with the meat’s richness. Whether you’re feeding your family on a weeknight or gathering friends around the table, pair this with grilled summer vegetables, and it becomes the kind of dish that invites you to slow down, pour a chilled Provençal wine, and let the grill take care of the rest.
Spatchcocked Grilled Chicken with Yogurt & Herb Marinade
Spatchcocked grilled chicken is an effortless meal with the unmistakable hint of smoke that signals the season has shifted outdoors.
Equipment
Ingredients
- 2 kg chicken spatchcocked (backbone removed)
- 125 g plain yogurt whole milk
- salt and freshly ground black pepper to taste
- 1 tbsp extra virgin olive oil
- 1 tsp oregano dried
- 2 cloves garlic peeled and grated (or 1 tsp garlic powder)
- 1 tsp onion powder
- 1 lemon for juice
- sprigs fresh thyme de-stemmed
- grapeseed oil or other neutral oil
Instructions
- Combine yogurt, salt, pepper, olive oil, dried oregano, grated garlic cloves, onion powder, lemon juice and fresh thyme.
- Marinate the chicken in the yogurt mixture for 1 hour at room temperature or 4 hours in the fridge.
- Preheat the grill to 375ºF / 180ºC.
- Remove the chicken from the marinade and remove excess yogurt marinade from the chicken; no need to wipe, by hand is fine.
- Drizzle the chicken’s skin side with grapeseed oil (or another neutral oil) and place it, skin side down, on the grill.
- Grill the chicken until the thickest part of the thigh reaches 160ºF / 70ºC, about 25 minutes.
- Carefully remove the chicken from the grill and place it on a plate with a foil tent to rest for 10-15 minutes.
- Cut the chicken into pieces, place on a serving platter, and serve with grilled vegetables.
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