Spatchcocked Tandoori-Style Chicken with Cucumber Salad & Naan
Author: Emily Mardell
Prep time:
Cook time:
Total time:
Serves: 6 servings
Crispy, golden and perfectly spiced. This one-pan wonder is sure to be your new weeknight family favourite recipe!
Ingredients
Spiced Spatchcocked Whole Chicken
¾ cup (175 g) plain Greek yogurt
1 Tbsp (15 mL) vegetable oil
Juice ½ lemon
1 Tbsp (15 mL) fresh ginger, grated
1 Tbsp (15 mL) fresh garlic, minced (3-4 cloves)
2 tsp (10 mL) paprika
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) cinnamon
1 tsp (5 mL) cayenne pepper
Salt and black pepper to taste
¼ cup (60 mL) fresh cilantro, finely chopped (plus extra for garnish)
1, 4 lb whole chicken, spatchcocked
6 individual naan bread
Cucumber-Radish Salad
1 English cucumber, thinly sliced
10 radishes, trimmed and thinly sliced
½ red onion, thinly sliced
¼ cup white vinegar
1 tsp (5 mL) honey
Salt and black pepper to taste
Yogurt-Mint Sauce
½ cup (115 g) plain Greek yogurt
Juice ½ lemon
1 tsp (5 mL) honey
1 tsp (5 mL) vegetable oil
2 tbsp (30 mL) fresh mint, finely chopped
1 spring onion, finely chopped (optional)
Salt and black pepper to taste
Instructions
Directions:
In a small bowl combine ¾ cup yogurt, oil. lemon juice, spices and cilantro. Set aside.
Spatchcock chicken by carefully removing backbone with a pair of kitchen shears. Firmly press the breastbone to flatten.
Use a pastry brush (or the back of a spoon) to evenly coat the chicken in the spiced yogurt mixture. Cover with plastic wrap (or add whole chicken to a large ‘ziplock’ baggie) and allow to marinate in the refrigerator for 4, up to 24 hours.
Preheat the oven to 400 F. Place marinated chicken on a parchment lined baking sheet and roast for approximately 45 minutes, or until the internal temperature reaches 165 F.
While chicken is roasting, prepare cucumber salad and yogurt-mint sauce. In a medium bowl combine all ingredients for salad. Refrigerate and serve when chicken is ready.
In a small bowl combine ingredients for yogurt-mint sauce.
Remove from the oven and allow the chicken to rest for 10 minutes before carving to serve.
Enjoy with warm naan bread, cucumber-radish salad and cooling yogurt-mint sauce.
Nutrition Information
Serving size: 6
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/spatchcocked-tandoori-style-chicken-with-cucumber-salad-naan/