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Donal Skehan
Grilled Spatchcocked Chicken with Herby Yoghurt & Crispy Garlic Lemon Oil | DonalSkehan.com
  • main-meals

Grilled Spatchcocked Chicken with Herby Yoghurt & Crispy Garlic Lemon Oil

March 07

One of the most useful ways to prepare a roast chicken for a crowd is to sptatchcock it. Faster to cook and easier to serve, and with the addition of more surface area, you have a much better chance at getting those gnarly crispy bits that I love most about a roast bird. For a platter of chicken try the recipe here doused in a crispy caper, garlic and lemon oil. It’s simple and addictive. Serve it with the yoghurt dipping sauce and you could add some torched flat bread to the mix should you want a makeshift kebab station.

  • time 45mins
  • serves Serves 4
Method
  1. Heat the grill to a high setting.
  2. Toss the chicken pieces with the zaatar, aleppo pepper and oil. Season well and place, skin side up on a baking sheet. Grill for 35-40 minutes until golden and cooked through. If they start to go too brown, move the tray down a little.
  3. Put all the ingredients for the yoghurt, except the sumac, in a small food processor, and whiz together. Once you have a thick green yoghurt, sprinkle with the sumac.
  4. To make the oil, heat the olive oil in a pan over a medium heat until quite hot. Add the capers and fry for a few minutes or until they begin to crisp, then add the garlic, lemon zest and fry for a minute more then remove from the heat.
  5. Once the chicken is cooked, place on a platter, drizzle with the oil and capers and serve with the herby yoghurt.

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Ingredients

1 free range chicken, spatchcocked and then cut into 4 pieces 

2 tsp zaatar

1 tsp aleppo pepper flakes

2 tbsp olive oil 

Sea salt & freshly ground black pepper

 

For the herby yoghurt:

5.6oz greek or natural yoghurt

2 tsp tahini

1 clove garlic, grated

Large handful parsley, roughly chopped

Large handful coriander, roughly chopped

Large handful mint leaves, roughly chopped

Good squeeze of lemon juice

Sprinkling of sumac

 

For the crispy caper, garlic & lemon oil:

2.5fl oz olive oil

5 tbsp capers, drained

2 large garlic cloves, thinly sliced

Pared zest of a lemon

1 free range chicken, spatchcocked and then cut into 4 pieces 

2 tsp zaatar

1 tsp aleppo pepper flakes

2 tbsp olive oil 

Sea salt & freshly ground black pepper

 

For the herby yoghurt:

160g greek or natural yoghurt

2 tsp tahini

1 clove garlic, grated

Large handful parsley, roughly chopped

Large handful coriander, roughly chopped

Large handful mint leaves, roughly chopped

Good squeeze of lemon juice

Sprinkling of sumac

 

For the crispy caper, garlic & lemon oil:

75ml olive oil

5 tbsp capers, drained

2 large garlic cloves, thinly sliced

Pared zest of a lemon

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photo
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