Yoghurt and lime grilled chicken

 

INGREDIENTS

• 1.6kgFree Range Whole Chicken
• 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 tbs extra virgin olive oil
• Lime wedges, to serve

METHOD

1. Cut 2 shallow slits in each breast and leg, then rub salt flakes all over chicken.

2. 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.

3. Preheat a chargrill pan to medium-high and oven to 180°C. (Alternatively, preheat a barbecue with hood to medium-high.) Remove chicken from 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.

4. Season grilled chicken with salt and serve with lime.

Source: Delicious