Tom Walton's Middle Eastern grilled chicken is perfect for any ultimate weekend feast.
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Yoghurt & Lime Grilled Chicken
- Servings: 4
- Cook Time: 40 minutes
INGREDIENTS
- 1.6kg whole chicken, butterflied
- 1/4 cup (30g) ras el hanout (Moroccan spice blend from Middle Eastern food stores and selected grocers)
- 1 cup (280g) thick Greek-style yoghurt
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Lime wedges, to serve
GET YOUR CUSTOM KETO DIET: CLICK HERE
METHOD
- Cut 2 shallow slits in each breast and leg, then rub salt flakes all over chicken.
- Combine ras el hanout, yoghurt, lemon juice and 1 tsp salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.
- Preheat a chargrill pan to medium-high and oven to 180°C. (Alternatively, preheat a barbecue with hood to medium-high.) Remove chicken from the fridge 30 minutes before cooking. Remove chicken from marinade, allowing excess to drip off. Drizzle with oil and cook, breast-side down, for 5 minutes or until golden. Turn and cook for a further 5 minutes or until golden. Transfer, breast-side up, to a baking tray and roast in oven for 30-40 minutes until juices run clear when thickest part of the thigh is pierced with a skewer. (Alternatively, close barbecue hood and reduce heat to medium. Cook for 30-40 minutes.) Rest, loosely covered with foil, for 10 minutes.
- Season grilled chicken with salt and serve with lime.
