Grilled Spatchcocked Hot Harissa Chicken with Lemon Mint Yogurt Sauce
Marc @Ales.n.Tails
2
25 minutes
2.25 hours
American BBQ
Grilling
Oh My Gosh, what another Culinary Masterpiece from our FreshJax Friend@ales.n.tails .
This "untraditional take on traditional Sunday Chicken" is sure to be a crowd-pleaser. The Daring Dunes brings a little heat, but the Yogurt Sauce cools it down perfectly!
Be sure to check out@ales.n.tails on Instagram!
Ingredients
- Whole chicken
- FreshJax Daring Dunes Hot Harissa Moroccan Blend
- Olive oil
- 1 handful of fresh mint (minced)
- 2 lemons (halved)
- 2 cups Greek yogurt
- Water
Directions
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Spatchcock the chicken by cutting out the spine of the bird with poultry shears or sharp kitchen shears. Lay the chicken down flat and with the butt of your palm, press down into the breastbone until you hear it crack, making the chicken lay as flat as possible. Rinse off the chicken in cold water and pat dry with paper towels. Using the Daring Dunes, season all sides of the chicken, making sure to get coverage all over. Place the chicken on a cooling rack on a tray and place into the fridge, uncovered overnight.
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Take out the chicken at least an hour prior to cooking to allow it to get closer to room temperature. Preheat your grill to 250° using charcoal and a wood such as apple and set up zones for indirect cooking.
Cook the chicken skin side up away from the coals indirectly for about two hours or until the fat part of the breast reaches 165° internally.
Take the chicken out and apply a thin coat of olive oil on the skin. Add more wood and coals to your fire and allow the fire to grow for direct grilling.
Place the chicken skin side down on the flames for about a minute to get a nice crisp.
Take the chicken off and let it rest for 5 minutes until slicing and serving topped with the lemon mint yogurt sauce and charred lemons.
