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.

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Yogurt and Curry Marinated Chicken

Ingredients:

1 whole chicken 3-4 pounds

1 cup yogurt

2 garlic cloves minced

1 teaspoon salt

1 medium lemon juiced

1 tablespoon curry powder

Directions:

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.
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.
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

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3 Responses to “Yogurt and Curry Spatchcocked Chicken”

  1. #
    1
    AnnScrapDeadesign — October 18, 2012 at 10:01 am

    looks merrily :)good marinade I prepare similarly

    Reply

  2. #
    2
    The Mom Chef — October 18, 2012 at 12:14 pm

    Oh my! It’s just breakfast time but I do want to dive into that. I agree, spatchcock is such a strange word, but such a fantastic method. The marinade looks like it would be really yummy.

    Reply

  3. #
    3
    Epifania — August 13, 2014 at 7:08 am

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