Lava Chicken
4-6
Portions
15 min
Prepping
1h
Cooking
Recipe
Easy
Ingredients
For the chicken
- ½ cup (120 ml) plain Greek yoghurt
- Juice of one lemon
- 1 clove garlic, finely chopped
- About ¾ in. (2 cm) fresh ginger root, finely chopped
- 1 tsp. (5 ml) smoked paprika
- 1 tsp. (5 ml) chili powder
- 1 tsp. (5 ml) turmeric
- 1/2 tsp. (2.5 ml) ground cumin
- 1/2 tsp. (2.5 ml) ground cinnamon
- Drizzle olive oil
Salad
- 3 Lebanese cucumbers, cut in chunks
- 1 jalapeño, thinly sliced
- ¼ red onion, sliced
- A few fresh coriander leaves
Yoghurt sauce
- 1/4 cup (60 ml) plain Greek yoghurt
- 1 clove garlic, finely chopped
- 2 tsp. (10 ml) honey
- Juice of half a lemon
- Some fresh coriander, chopped
Serve with Naan bread
Directions
Click the steps to erase them.
- Preheat the oven to 375°F (190°C).
- To prepare the spatchcock chicken, remove its backbone using kitchen scissors or a knife, then press down on the breast to flatten the chicken.
- In a bowl, combine the yoghurt, lemon juice, garlic, ginger, spices and a drizzle of olive oil. Season with salt and pepper.
- Brush the chicken liberally with this marinade, then lay it on a baking tray lined with parchment paper or with a cooking grate.
- Bake for 1 h to 1 h 15 minutes (until the chicken’s inner temperature reaches 165°F/74°C). For a crispier skin, finish cooking under the broiler for 2 to 3 minutes.
- In a separate bowl, combine the cucumbers, jalapeño, red onion and fresh coriander.
- In another bowl, mix the yoghurt, garlic, honey, lemon juice and some chopped coriander. Salt and pepper to taste.
- Serve the roast chicken with the cucumber salad, yoghurt sauce and warm naan bread.