GRILLED LEMON AND YOGHURT CHICKEN

Barbecue knows no season where I come from. It is just so sad that we can't barbecue all year round here in the UK. Even the summer can't guarantee sunny weather. I have decided not to let the weather dictate my barbecue activities. When the sun decides to peep, like today, I am always on the ready to wield my trusty barbeque tongs.

Chicken is versatile, tasty and always welcome in my household so I'm making it the focus of my grilling event. The chicken is pre-cooked in the oven in its marinade. I usually use this technique (even on other meats) because it makes the chicken absorb all of the flavours of the seasonings and cuts down on the grilling time .

Simple side dishes such as paprika rice, couscous with apricots, sultanas and toasted pine nuts and vegetables or salad are perfect complements for this dish.

Ingredients: 


1 whole medium chicken, spatchcocked and split in two 
1/2 cup plain yoghurt
2 cloves of garlic, crushed
1 tsp. dried mixed herb
1 tbsp. paprika
1 tbsp. ground coriander seeds
grated rind and juice of 1 lemon
1 tsp. salt
2 tbsps. sugar
1/2 tsp. pepper


Instructions:


Place the chicken, skin-side up in a roasting pan. Mix the rest of the ingredients in a bowl. Rub the marinade mixture all over the chicken. Cover the pan with aluminum foil, sealing around the edges tightly. 

Bake in a preheated oven ( 350° F/ 180° C ) for 40 minutes. Pre-heat the barbeque (grill pan or oven grill may also be used) while the chicken is in the oven. 


Take the roasting tin out of the oven and peel off the foil covering with tongs very carefully. Escaping steam will be very hot. 

Grill the chicken on medium heat for 30 minutes, turning halfway through the cooking time, until done.

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