Receta Yogurt and Curry Spatchcocked Chicken
Spatchcock, what a funny word.
In this case, it means to remove the backbone of a bird and to make it flat. Not only is this easier to do than you think, it also cuts down on the cooking time considerably.
Another word for it is to butterfly.
I have seen a few websites do this with their bird, except they didn't marinate it in this wonderful yogurt and curry marinade.
The yogurt really makes it moist and the curry tastes so good.
So, the next time you have a chicken and want something a bit different than the usual roast chicken, you should make this.
It is really seriously good.
Oh, and leftovers are great too.
- Yogurt and Curry Marinated Chicken
- 1 whole chicken 3-4 pounds
- 1 cup yogurt
- 2 garlic cloves minced
- 1 teaspoon salt
- 1 medium lemon juiced
- 1 tablespoon curry powder
Use heavy duty kitchen scissors, (I used my poultry shears) cut down the middle of the backbone of your chicken. Remove the backbone. Flip it breast side up and push down on it until you hear it crack.
Using a large Ziploc bag, combine the yogurt, cloves, salt, lemon juice and curry. Squish the bag to combine everything.
Add the butterflied chicken and squish the bag again to evenly distribute the marinate.
Place in the refrigerator for a few hours, overnight is best.
Remove chicken from the refrigerator about 1/2 hour before you begin to roast.
Preheat your oven to 425 degrees.
Put your chicken in a baking pan or I used my cast iron skillet.
Bake in the oven for 46 minutes to 1 hour, until skin is brown and crispy.
If it gets to brown (especially the wings) cover with foil.
Remove from oven and allow to rest for 15 minutes.
Peace be with you,
Veronica