Middle Eastern Spiced Spatchcocked Chicken with Harissa Yogurt
A Katie Lee original recipe!
- 1 whole (3-to 4-pound/1.4 to 1.8-kg) chicken
- 2 tablespoons chili powder
- 1 tablespoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 1 cup (240 ml) plain Greek yogurt
- 2 tablespoons harissa
- 1 tablespoon honey
- (Serves 2-4) Don’t let the term spatchcock scare you. It’s much easier than it sounds, and it will make cooking a whole chicken on the grill faster and yield a tasty, juicy bird. As for the spices and the harissa yogurt? Yum. Harissa is widely available these days, but if you can’t find it, just mix some garlic and hot pepper into your yogurt.
- To spatchcock the chicken, remove and discard the giblets. Place the chicken on a cutting board, breast side down. Use kitchen shears to cut along each side of the backbone to remove it. Trim off any excess fat. Flip the chicken breast side up, and firmly press down on each breast to break the bone and flatten the bird.
- In a small bowl, combine the chili powder, salt, cinnamon, garlic powder, and pepper. Season both sides of the chicken with the spice mixture. Use a pastry brush to brush the chicken with the oil.
- Placethe chicken skin side down on the grill. Cover the grill and cook for 10 minutes. Flip the chicken and move it to a medium-low heat spot on the grill (or lower the temperature if using gas). Cover and cook for 10 minutes. Flip the chicken again and cook for 10 minutes, then flip one more time and cook for 10 minutes longer, or until the chicken reaches an internal temperature of 165°F (74°C). Remove to a carving board, tent with foil, and let stand for 5 minutes. Cut into pieces (it will be falling apart by this time).
- In a small bowl, combine the yogurt, harissa, and honey. Serve with the chicken.
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