Ingredients
Method
- Make marinade. Combine all the ingredients for the marinade into a bowl and stir.2 tsp ground coriander, 2 tsp sweet paprika, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp curry powder, 1 medium lemon (juiced), 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp chili powder or chilli flakes
- Prepare chicken. Butterfly the chicken by removing the backbone with kitchen scissors, turning the chicken over and pressing firmly on the breastbone to flatten it. Alternatively, ask your butcher to prepare it.
- Rub the marinade all over the front and back of the chicken, including around the joints and underneath the wings. Cover and refrigerate for at least 2 hours or overnight.
- Prepare your bbq. Set heat to low and place the chicken skin side up and close the lid for 45 minutes.
- Increase the heat to medium-high. Flip the chicken skin-side down and cook for another 10–15 minutes. Leaving the hood/lid open.
- Insert a meat thermometer into the thickest parts of the thigh and breast without touching bone. The chicken is cooked when both reach at least 74°C. If needed, move it back to indirect heat, close the lid and check again after 5–10 minutes.
- Transfer chicken to plate and serve with toum, humus, tabouleh and flat bread.
Adjust cooking time according to the size of the chicken, larger chickens will need more time, smaller chickens less time
Without a meat thermometer check by watch the colour of the fluid (clear means cooked, red or pink means keep cooking) or slicing into the chicken to check for doneness.