Spiced yogurt BBQ spatchcock chicken

Spatchcocked chicken beech ridge farm

Prep time: 15 mins, 1 hour chilling and min 4 hours marinating

Cooking time: 55mins


Never thought you could cook a whole chicken on the BBQ? think again with this amazing spatchcocked chicken recipe.  It is perfect for the barbecue as it cooks quickly and evenly and the marinate adds a subtle spicy kick while keeping the meat tender.


8kg Beech Ridge Farm chicken (spatchcocked – learn how to spatchcock a chicken here)

Juice 1 Lemon

2 tsp mild chilli powder

85g natural yogurt

85g coconut cream

3 garlic cloves,

2 ½ cm / 1in piece of ginger, peeled and grated

1 tbsp tomato purée

1 tsp each ground cumin, ground coriander and garam masala

½ tsp grated nutmeg

1 tsp Turmaric

1 tbsp olive oil


To serve

small bunch coriander


cucumber raita

Your favourite chutney



  1. Put the chicken in a large dish and slash the legs a few times with a sharp knife.
  2. Mix together the lemon juice, chilli powder and 1 tsp salt and pour this over the chicken, turning so that it coats both sides.
  3. Cover and chill for 1 hr. Meanwhile, whizz the remaining ingredients (except the oil) and some black pepper in a blender until smooth.
  4. Remove the chicken from the fridge and spoon over the spicy paste, making sure it covers both sides. Chill for at least 4 hrs, preferably overnight.
  5. Light your BBQ, preferably a lidded one and let the flames die down. Once the coals have turned ashen, pile them up on one side.
  6. Drizzle the skin of the chicken with the oil and place, skin-side down, on the side of the barbecue with the coals underneath.
  7. Cover with the lid and cook for 15-20 mins until charred.
  8. Turn the chicken over and move to the side with no coals underneath.
  9. Close the lid and cook for a further 20-25 mins until cooked through. Check that the juices run clear; if not, return to the barbecue for a further 10 mins, then check again. (if you want to use the oven, heat to 200C/180C fan/gas 6, place on a wire rack over a tray and cook for 45-55 mins. To char the skin, grill for a further 5-10 mins.)
  10. Leave the chicken to rest for 20 mins.
  11. Scatter over the coriander and serve with chapatis warmed on the barbecue, raita and your favourite chutney.


Recipe taken from the Good Food Magazine