BBQ Whole Chicken - Tandoori style

I love this dish as because once you have flattened (posh name spatchcock, I think) the chicken it cooks more quickly and is great on the BBQ.  Once I had mastered the basic skill of flattening the chicken without using a steamroller I now use it as a base for different flavours, Chinese, Indian, Italian etc.  Today it is Tandoori style. Taking the backbone out makes to so easy to cook and for guests to serve themselves whilst you sip on your Pimms or G&T.  A great cheat is to buy a ready flattened chicken from the supermarket and then tart it up with your choice of flavours.

Ingredients

1.5 kg chicken

A large tub of natural yoghurt

Tandoori mix powder

Lemon and coriander if you have some. 

Method

If you are using a whole chicken, then hurrah!  Remove the back bone using meat scissors or a good strong knife.  If you are cleverly saving time and buying a ready prepared one then, hurrah! 

Turn the chicken over and press firmly down with the heel of your hand to flatten out the bird as shown in the picture.   

Slash through the skin into the flesh across the breast and legs.  This allows the marinade to do it's magic and flavour the meat. 

Mix to gather the large tub of yoghurt and the tandoori powder mix into an amazingly red marinade, as strong as you like it but the packet will guide you.  Smother the chicken with the spicy yoghurt and leave to rest for 2- 24 hours.  

Heat your oven or BBQ to high heat 200C and place the chicken into an oven proof dish or foil tray.  Cook for 30 - 40 minutes, turning a couple of times.  Serve with salad, lemon wedges, rice or naan or even crusty bread. 

Namaste