Spiced yogurt barbecue chicken

Light the coals and take dinner outside with this sunny spiced yogurt barbecue chicken. Enjoy with our tomato, onion and parsley salad or chargrilled cabbage

  • Prep:15 mins
    Cook:1 hrs 30 mins
    plus at least 1 hr marinating
  • More effort

Nutrition per serving

  • kcal 291
  • fat 15g
  • saturates 4g
  • carbs 6g
  • sugars 0g
  • fibre 0.2g
  • protein 32g
  • salt 1.9g


  • 1 whole chicken (about 1.2kg)
  • 160g natural yogurt
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground fenugreek
  • 2 tsp ground turmeric
  • 1 tbsp tomato purée
  • 3 garlic cloves, crushed
  • 3 lemons, 1 zested and juiced, 2 cut into wedges
  • 2 tsp honey
  • 2 tsp cider vinegar


  1. Lay the chicken breast-side down on a board and use scissors to cut down either side of the backbone to remove it (you can use this to make stock). Flip the chicken over and press down firmly on the breastbone using your palms to flatten it.

  2. Mix the yogurt with the spices, tomato purée, garlic, lemon zest and juice, the honey, vinegar, 2 tsp salt and 1 tsp black pepper. Rub this all over the chicken, pushing it into any gaps and under the skin. Put the chicken in an airtight container and chill for 1-2 hrs or up to 24 hrs.

  3. Arrange the coals on one side of the barbecue and light (or see tip, below, for cooking indoors). When the flames have died down and the coals are ashen, lay the chicken on the opposite side and close the lid with the vents open. Cook for 40 mins, rotating now and then using tongs but keeping the chicken breast-side up over the coals so it cooks from underneath. Close the lid for another 15 mins, checking to make sure it doesn’t catch, then flip the chicken over to char, keeping a close eye on it to prevent burning. When it’s just charred, flip it back over. It’s ready when a thermometer inserted into the thickest part of the meat reaches 70C, or the juices from the thigh run clear. Remove the chicken from the barbecue, loosely cover with baking parchment and rest for 15 mins. Carve and serve with lemon wedges.

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