If you ask my husband what this dish tastes like he’d say “like a rainbow full of flavors.” The warm spices and yogurt make and amazing marinade that coats the chicken. Served with rice, pita bread, Raita, and grilled lemon. I always make enough for leftovers. I love this dish!
- 1 whole chicken, spatchcocked innards removed (see step one below.)
- 2 tsp. ground ginger
- 2 tsp. garlic powder
- 1 tsp. ground turmeric
- 1 Tbsp. chili powder
- 1 tsp. cinnamon
- 1 tsp. cumin
- 1/2 Tbsp. salt
- ¼ cup chopped cilantro
- 1 cup plain yogurt
- 3 lemons, cut in half
- With a pair of poultry sheers, turn your chicken over and cut along both sides of the spine. Remove the spine so the chicken will lay flat. Rinse the chicken and pat dry.
- Add all the remaining ingredients, except lemon and red onion, to a bowl and mix well.
- Preheat your grill. * Leave one side of the grill empty to create a space for indirect heat.
- Lay your chicken down, breast side up and spread the sauce onto the chicken covering all of it well.
- Place the chicken, breast side up, on the indirect heat and grill for about 45 minutes. Check and make sure the internal temperature reaches 165℉. Once your chicken is cooked, carefully flip the chicken over and place on the direct heat. Grill for about 5 to 10 minutes, or until you have nice grill marks. Place the lemon on the grill flesh side down on the direct heat. Grill for a few minutes, or until you have nice grill marks. Serve the lemon with the chicken. YUM!
*You can bake this recipe if you like. Heat the oven to 400℉. Place the chicken on a backing dish, cover with rub and place in the center rack. Cook for 15 minutes, then lower the heat to 350℉ and cook for an additional 35 to 40 minutes, or until the internal temperature reached 165℉.
I serve this dish with, white rice, pita bread, thinly sliced red onion, Raita, which is an Indian yogurt cucumber sauce and grilled lemon. If you want this spicier add some 1/2 tsp. cayenne pepper.