Spatchcock chicken with Harissa and burned lemons

harissa

🥗Healthier: homemade harissa

💰Cheaper: sriracha

Sriracha provides a similar heat with a different flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is more affordable and has a longer shelf life.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and remain juicy when cooked.

Start by preparing the harissa paste using dried chili flakes, coriander seeds, cumin, and caraway.

Toast the spices over an open fire for 1-2 minutes until aromatic, being careful not to burn them.

Add dried chipotle flakes and Aleppo chili to the toasted spices and toast them briefly as well.

Transfer the toasted spices and chili flakes to a pestle and mortar and grind them finely.

Add olive oil to the ground spices to rehydrate the chili flakes and create a paste.

In the pestle and mortar, add minced garlic and half a lemon, then mix everything together with a pinch of smoked paprika and salt.

Prepare the baby chickens by spatchcocking them, removing the backbone with a sharp knife.

Clean up any excess fat from the chickens and make an incision near the neck to facilitate spatchcocking.

Use metal skewers to secure the chicken in shape for grilling, inserting them from the legs to the breast.

Season the inside and outside of the chickens with a little olive oil and salt before grilling them.

Manage the fire to ensure it’s not too hot to prevent burning the chicken while grilling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary