Spicy Spatchcock Chicken Recipe
Spatchcock Chicken marinated in Indian spices yields extremly flavourful and juicy chicken.
Ingredients
- 1.2 Kgs Whole Chicken with skin
- 2 tbsp Yogurt
- Salt to taste
Marinade for the Chicken (to be blended to a smooth paste)
- 10 - 12 Kashmiri Red Chillies
- 12 cloves Garlic
- 1 inch Ginger
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tbsp Butter
- 1 tbsp Vinegar
Instructions
How to make Spatchcock Chicken in the Oven
- First, spatchcock the chicken by removing the backbone and cutting the breast bone. Lay the chicken flat on a tray.
- Blend the ingredients for marination to a smooth paste with 2 to 3 tbsp water
- Apply salt and yogurt to the spatcock chicken and set aside for 10 minutes. Then apply the marinade all over the chicken and underneath the skin. Marinate for at least one hour.
- Pre-heat the oven to 200 deg C and then place the spatchcock chicken with the skin side facing up. Bake for 45 to 50 minutes at 200 deg C.
- Allow the chicken to rest for 5 to 10 minutes before serving.
Notes
- To spatchcock, the chicken, cut the backbone on either side and then cut the breast bone.
- Apply marinade all over and underneath the skin and also on the cavity of the chicken.
- Baking time depends on the size of the chicken and also the temperature of your oven.