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1
Spatchcock the Chicken
10 Mins
Room temperature, ~20°C (68°F)
Set the chicken breast-side down. Cut along both sides of the backbone with kitchen scissors, remove it, then flip the bird over and press firmly on the breastbone until it lies flat. Pat the skin very dry with paper towels and score the thickest parts of the legs and breast lightly with a knife.
A flat bird cooks evenly — no more burnt wings with a raw thigh.
Done when: Chicken lies flat and stable; skin is dry to the touch.
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2
Mix the Marinade
5 Mins
Room temperature, ~20°C (68°F)
Whisk together the yoghurt, lemon juice, crushed garlic, grated onion, tomato paste, olive oil, cumin, coriander, paprika, turmeric, salt and pepper into a thick, golden paste.
Grate the onion rather than chopping it — the juice goes into the marinade and the pulp clings to the skin.
Done when: A smooth, thick, golden paste with no lumps.
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3
Marinate the Chicken
2 Hours (or Overnight)
Fridge, ~4°C (39°F)
Rub the marinade all over the chicken, working it under the skin of the breast and legs. Cover and refrigerate for at least 2 hours, or overnight for the best flavour. Take the chicken out 30 minutes before grilling so it comes to room temperature.
Overnight marinating gives noticeably juicier, more flavourful meat — worth planning ahead for.
Done when: Chicken is evenly coated, including under the skin.
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4
Grill Skin-Side Down
25 Mins
Medium-high grill, ~200°C (400°F)
Heat the grill to medium-high and oil the grates. Lay the chicken skin-side down and grill for 20–25 minutes without moving it, until the skin is deep gold and crisp and releases easily from the grate. If flare-ups happen, move the bird to a cooler part of the grill.
Do not keep lifting the chicken to check — the skin needs steady contact to crisp, and it releases on its own when it is ready.
Done when: Skin is crisp and deep gold; it lifts cleanly off the grate.
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5
Flip and Finish
25 Mins
Medium grill, ~180°C (350°F)
Flip the chicken and grill for a further 20–25 minutes, basting once with the leftover marinade, until the juices run clear and the thickest part of the thigh reaches 74°C (165°F) on a thermometer. If the skin darkens too fast, move the bird to indirect heat to finish.
A thermometer is the only reliable test — chicken that looks done can still be under in the thigh.
Done when: Thigh reads 74°C (165°F); juices run clear, not pink.
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6
Rest and Carve
10 Mins
Resting, ~20°C (68°F)
Rest the chicken for 10 minutes, tented loosely with foil, so the juices settle. Carve into quarters — about 300 g per person — scatter over the parsley, and serve on flatbread with pickles, fries and onion salad.
Resting is not optional: cutting straight away spills the juices onto the board instead of keeping them in the meat.
Done when: Meat is juicy and pulls cleanly from the bone.
auto_awesome Finishing Touches & Plating
Serve the chicken on a big platter of flatbread so the bread soaks up the juices — in a Cairo grill house, that bread is the best part.
Egypt
1h 15m
