Middle Eastern Spiced Spatchcock Chicken with Harissa Yogurt Recipe

Middle Eastern Spiced Spatchcock Chicken with Harissa Yogurt

Level: Simple

Makes: 2 to 4 servings

Nutrition Facts (Per Serving): Based on 1/4 of recipe Calories 739; Fat 52g; Saturated Fat 15g; Carbs 10g; Fiber 2g; Sugars 7g; Protein 56g; Cholesterol 212mg; Sodium 1150mg

Total Time: 1 hour 20 minutes

Prep Time: 20 minutes

Ingredients

• One whole chicken, about 3 to 4 pounds
• 2 tablespoons chili powder
• 1 tablespoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• A pinch of cayenne pepper
• 2 tablespoons avocado oil
• 1 cup plain whole-milk Greek yogurt
• 2 tablespoons harissa
• 1 tablespoon honey

Special Equipment

• Cast iron skillet or grill

Instructions

• Preheat your oven to 450F. If using a grill, heat it (or a grill pan) to medium-high.
• To spatchcock the chicken: remove and discard any giblets. Place the bird breast-side down and cut along each side of the backbone with kitchen shears to remove it. Trim excess fat. Flip the chicken breast-side up and press firmly on the breast to flatten the chicken.
• In a small bowl, combine the chili powder, kosher salt, ground cinnamon, garlic powder, black pepper, and cayenne. Season both sides of the chicken with this spice blend and brush the chicken all over with avocado oil.
• For oven roasting: place the chicken in a 12-inch cast iron skillet or on a rimmed baking sheet and bake 10 minutes to crisp the skin, then reduce the oven to 400F. Continue roasting until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165F, about 5055 more minutes. Remove and carve.
• For grilling: place the chicken skin-side down on the grill, cover, and cook about 10 minutes. Turn the chicken over and move to medium-low heat (or reduce the flame); cover and cook another 10 minutes. Flip and grill 10 more minutes, then turn once more and cook until the internal temperature reaches 165F, about an additional 10 minutes. Transfer to a cutting board, tent with foil, and let rest 5 minutes before slicing.
• While the chicken rests, whisk together the Greek yogurt, harissa, and honey in a small bowl. Serve the harissa yogurt alongside the carved chicken.