Yoghurt and Lime Grilled Chicken

Here is a Yoghurt and Lime Grilled Chicken Recipe...

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INSTRUCTIONS

1.Cut 2 shallow slits in each breast and leg, then rub salt flakes all over chicken.

2.Combine ras el hanout, yoghurt, lemon juice and 1 tsp salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.

3.Preheat a chargrill pan to medium-high and oven to 180°C. (Alternatively, preheat a barbecue with hood to medium-high.) Remove chicken from fridge 30 minutes before cooking. Remove chicken from marinade, allowing excess to drip off. Drizzle with oil and cook, breast-side down, for 5 minutes or until golden. Turn and cook for a further 5 minutes or until golden. Transfer, breast-side up, to a baking tray and roast in oven for 30-40 minutes until juices run clear when thickest part of the thigh is pierced with a skewer. (Alternatively, close barbecue hood and reduce heat to medium. Cook for 30-40 minutes.) Rest, loosely covered with foil, for 10 minutes.

4.Season grilled chicken with salt and serve with lime.

INGREDIENTS

1. 1.6kg whole chicken, butterflied

2. 1/4 cup (30g) ras el hanout (Moroccan spice blend from Middle
Eastern food stores and selected grocers)

3. 1 cup (280g) thick Greek-style yoghurt

4. Juice of 1 lemon

5. 2 tbs extra virgin olive oil

6. Lime wedges, to serve

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