There’s nothing like chargrilled chicken

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Pat the chicken dry, remove the giblets if present, and leave it out of the fridge for 1½ hours.
2. Remove the backbone, flip the chicken breast side down, and press firmly to break the breastbone and flatten it. Pat dry again.
3. Heat the barbecue to maximum. Toss the chillies with olive oil and salt, grill 10–12 minutes until charred and soft, then cool.
4. Deseed the chillies if you want a milder result, then blend them with the remaining harissa ingredients (except the butter) into a thick paste. Season to taste.
5. Rub the chicken with half the harissa, working some under the skin. Drizzle with the reserved oil and season.
6. Grill breast side up for 10 minutes, flip and grill 5 minutes, then move to indirect heat with the lid closed for 35–40 minutes, until the thickest part reaches 70°C (158°F). Rest 5–10 minutes, loosely covered with foil.
7. Melt the remaining harissa paste with the butter in a saucepan to make the sauce. Season, then set aside.
8. Mix the spiced yogurt ingredients, season, and refrigerate until serving.
9. Spread the yogurt on a platter, place the chicken on top, drizzle with the harissa butter sauce, and garnish with coriander and lime wedges.

Summarized from Chef Jack Ovens's video. Watch it for the details.

More recipes with

GarlicLemonYoghurtChickenCucumberTomato pasteGreek yoghurtWhole chicken