Spatchcock Chicken Recipe | Kerala Style Spatchcock Chicken | Grilled Spatchcock Chicken

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats, while vegetable oil is more economical.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are more affordable.

Clean the whole chicken and remove the backbone.

After you take out the backbone, chicken should be flat.

Cut some slits into the chicken using a knife.

Marinate the chicken with lemon juice, salt, and turmeric powder (1st step).

Roast the cinnamon, cloves, cardamom, fennel seed, and peppercorn and grind these into powder. Make sure you don't burn the masala.

Then add turmeric powder, chili powder, and coriander powder to the roasted powdered masala.

Then add fresh ginger garlic paste to the masala. Add yogurt and salt. Mix them well.

Marinate chicken with this mixture and cover it. Let it rest for 5-6 hours or overnight in the refrigerator.

Take chicken out of refrigerator and let it sit outside for at least 30 minutes.

Apply some coconut oil on the chicken.

If you have a grill cage, keep the chicken on the grill cage. Heat the grill to 400°F.

Put the grill cage on the grill. If you don't have a grill cage, put the chicken directly on the grill carefully.

Lower the flame and cook for 25 to 30 minutes (depends on size of chicken).

Cook and grill the chicken well.

Serve the spatchcock chicken with coriander sauce or with Naan or Chapati.

To make coriander sauce, take one bunch of coriander leaves and make it into a paste using a mixer. Then add yogurt, pepper, and salt.

Cooking Techniques

Equipment Needed

Spice Level:

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