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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