Spatchcock Chicken in Aromatic Barbecue Marinade

• garlic cloves↗2

  minced

• lemon↗½

  juiced

• natural yogurt↗100 g
• olive oil↗2 tbsp
• special BBQ blend “Ultimate”↗1

  (see “suitable for”)

• whole chicken↗1.3 kg

  spatchcocked (see below for details)

Step-by-step instructions

1. 1

   In a large bowl combine the minced garlic, lemon juice, yogurt, olive oil and the spices, add salt and pepper to taste. Place the spatchcocked chicken in a roasting pan, make several cuts in each leg with a sharp knife, then rub it with the prepared marinade, making sure to get into the cuts. Let it sit at room temperature for 1 hour; it can be kept in the refrigerator for up to two days. (Watch the video above to learn how to spatchcock the chicken.)

2. 2

   When ready, place the chicken skin‑side up on the grill over the coals. Cook for 5 minutes on each side, then move it to a cooler part of the grill (not directly over the coals) and cover with the lid. Continue cooking for another 20‑30 minutes, turning regularly, until the outside is lightly charred and the inside is cooked through – internal temperature should reach at least 70 °C and the juices run clear. Transfer to a tray, cover and let rest for 10 minutes before carving and serving.