Marinated chicken with lemon dill yoghurt dressing
50 mins
Moderate
4 people
Ingredients
- 1 x 1.8kg whole chicken
- ¼ cup olive oil
- 2 lemons, juiced
- 4 cloves garlic, crushed
- ½ cup chopped parsley
- 2 x red chillies, chopped
- Cucumber slices to serve
- Greek flat bread
- Cherry tomatoes to serve
Yogurt dill sauce
- 1 cup natural yoghurt
- 2 tbsp chopped dill
- 1 lemon, juiced
Procedure
- Cut the backbone from the whole chicken and lay flat. Place in a non-metallic dish.
- Combine olive oil, lemon juice, garlic, parsley, and chilli into a small bowl. Pour the marinade over. Season with salt and cracked pepper.
- Heat Beefeater BBQ flat grill to medium high.
- Place the chicken on the grill and sear for 3-4 minutes each side.
- Cover with lid and reduce heat to medium. Cook for 35 minutes till tender.
- Remove from BBQ and cover in foil to rest.
- Chargrill the flatbreads for 1-2 minutes each side till charred.
- To make the yoghurt dill sauce, combine yogurt with dill and lemon juice.
- Serve chicken cut into pieces with sauce, cherry tomatoes cucumber and chargrilled flatbread.
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