فروج دجاج مقسوم إلى نصفين متّصلَين ومتبّل بالليمون الأخضر والكزبرة

Other 20 Mins Prep · 60 Mins Cook

1. To spatchcock the chicken, place the chicken breast-side down on a clean cutting board or surface. Using a pair of kitchen scissors or sharp poultry scissors, make a straight cut, starting from the tail end, cutting along one side of the backbone using the scissors. Repeat the cut on the other side of the backbone. Remove the backbone and set it aside (it can be used to make stock or discarded). Flip the chicken over, breast-side up, and press down firmly on the breastbone with the palm of your hand to flatten the chicken. You should hear a slight cracking sound as the breastbone breaks, allowing the chicken to lie flat. Set the chicken aside.
2. Finely chop the coriander. Crush the garlic. Zest and juice 2 limes. To make the marinade, combine the coriander, garlic, lime zest and juice, Greek yoghurt and salt in a bowl. Mix well to form a smooth marinade.
3. Place the whole chicken in a large resealable bag or a shallow dish. Pour half the yoghurt marinade over the chicken, ensuring it is evenly coated. Reserve the other half of the yoghurt mixture for serving and place it in the fridge until ready to serve. If using a zip-top bag, seal it tightly, removing as much air as possible. If using a dish, cover it with cling film. Place the marinated chicken in the refrigerator and let it marinate for at least 4 hours or overnight for best results.
4. Remove the marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes.
5. Preheat the grill to medium-high heat, around 180°C-200°C. Make sure the grill grates are clean and lightly oiled to prevent sticking.
6. Carefully place the spatchcock chicken on the grill, skin-side down. Close the grill lid. Cook the chicken for 1 hour. The chicken is ready to flip when the skin is crispy and browned. Use a meat thermometer to check the internal temperature of the thickest part of the chicken. The chicken is safe to eat when it reaches 75°C.
7. Once cooked, remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute. Cut the chicken into pieces, if desired, and serve it hot with the reserved yoghurt marinade, roughly torn parsley and quartered limes.

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