Keto Yoghurt And Lime Grilled Chicken

SERVES: 4

COOK TIME: 40MINS

INGREDIENTS: 6

DIFFICULTY: CAPABLE

Tom Walton's Middle Eastern grilled chicken is perfect for any ultimate weekend feast.

INGREDIENTS

• 1.6kg Lilydale Free Range Whole Chicken
• 1/4 cup (30g) ras el hanout 
• 1 cup (280g) thick Greek-style yoghurt
• Juice of 1 lemon
• 2 tbs extra virgin olive oil
• Lime wedges, to serve

HOW TO: BUTTERFLY CHICKEN

2.Combine ras el hanout, yoghurt, lemon juice and 1 tsp salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.

3.Preheat a chargrill pan to medium-high and oven to 180°C. (Alternatively, preheat a barbecue with hood to medium-high.) Remove chicken from fridge 30 minutes before cooking. Remove chicken from marinade, allowing excess to drip off. Drizzle with oil and cook, breast-side down, for 5 minutes or until golden. Turn and cook for a further 5 minutes or until golden. Transfer, breast-side up, to a baking tray and roast in oven for 30-40 minutes until juices run clear when thickest part of the thigh is pierced with a skewer. (Alternatively, close barbecue hood and reduce heat to medium. Cook for 30-40 minutes.) Rest, loosely covered with foil, for 10 minutes.

4.Season grilled chicken with salt and serve with lime.