Lime and Turmeric Spatchcock Chicken with Baba Ganoush

Servings: 4 Total Time: 1 hr 20 mins Difficulty: Beginner
A zesty and aromatic feast with a smoky twist—perfect for summer grilling!
Lime and Turmeric Spatchcock Chicken served with baba ganoush. pinit

A Culinary Journey with Lime and Turmeric Spatchcock Chicken and Baba Ganoush

Set off on a flavourful adventure with our Lime and Turmeric Spatchcock Chicken paired with creamy Baba Ganoush. This recipe isn’t just a meal; it’s an exciting exploration of taste that combines zesty citrus and earthy spices in a delightful culinary experience.

Marinating the Chicken

First, spatchcock the chicken for even cooking and a crispy finish. Use sharp kitchen shears to cut out the backbone by slicing along both sides of the spine.

Cutting out the backbone of a chicken with kitchen shears
A step-by-step guide to removing the backbone of a chicken with kitchen shears for a spatchcocked preparation.

Remove the spine completely, then flip the chicken over so it is skin side up. Press down firmly on the breastbone until you hear it crack, allowing the chicken to flatten. This technique ensures the chicken cooks evenly and the skin crisps perfectly.

Pressing down firmly on the chicken’s breastbone to spatchcock it.
Flattening the chicken for even grilling by pressing down on the breastbone.

Rub the chicken with a mixture of olive oil and fresh lime juice, soaking up the bright, citrusy flavours. Mix turmeric, dried thyme, salt, and black pepper into a spice blend, then massage it thoroughly into the chicken. This marinade infuses the meat with rich, aromatic flavours and helps achieve a golden, crispy skin, enhancing the dish’s taste and texture.

Chicken coated with a mixture of spices and herbs for theLime and Turmeric Spatchcock Chicken with Baba Ganoush recipe
The chicken is rubbed with a flavourful blend of spices and herbs.

Grilling the Chicken

Once marinated, place the chicken on a preheated grill alongside halved limes and whole aubergines. I love using the Kamado Joe Konnected Joe for its precise temperature control, smart connectivity, and ability to create perfectly grilled, flavourful dishes every time.

Placing chicken, aubergines, and lime halves on the grill.
Placing the chicken, aubergines, and lime halves onto the grill for cooking.

The grilling process, which involves basting the chicken with a melted butter and lime juice mixture, ensures it remains succulent while developing a tantalising char.

Using a thyme bunch as a brush to baste chicken with a butter mixtureLime and Turmeric Spatchcock Chicken with Baba Ganoush
Using a thyme bunch to baste the chicken with melted butter for added flavour.

Grill until the chicken is cooked through and the skin is irresistibly crisp.

Preparing the Baba Ganoush

Roast the aubergines until the skin is charred and the flesh soft.

Removing aubergines from the grill.
Carefully removing the grilled aubergines from the grill.

Once cooled, scoop out the flesh and blend it with tahini, olive oil, and lemon juice. Season with salt and pepper. This creamy, smoky dip perfectly complements the spiced chicken and adds a rich, velvety texture to your meal.

Blending all ingredients for baba ganoush in a food processor.
Blitzing the ingredients for a creamy, flavourful baba ganoush.

Garnishing and Serving

Transfer the Baba Ganoush to a serving platter. Garnish with fresh coriander, pomegranate seeds, and a drizzle of olive oil. The vibrant colours and fresh flavours enhance the dish’s presentation and taste.

Adding pomegranate seeds as a garnish on top of baba ganoush.
Sprinkling fresh pomegranate seeds on top of baba ganoush for a colourful finish.

Every step in this recipe, from marinating and grilling the spatchcock chicken to preparing the smooth Baba Ganoush, takes you on a delicious journey of flavour and texture. This dish is a feast for the senses and a celebration of diverse culinary traditions. For a visual guide, check out our Instagram video and join us in savouring this exquisite meal.

You might also enjoy the recipe for Garlic and Herb-Roasted Chicken or Grilled Lamb Chops and Vegetables Wrapped in Savoury Dough.

Lime and Turmeric Spatchcock Chicken with Baba Ganoush

Prep Time 20 mins Cook Time 1 hr Total Time 1 hr 20 mins Difficulty: Beginner Servings: 4 Best Season: Summer, Spring, Fall
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Description

This Lime and Turmeric Spatchcock Chicken with Baba Ganoush features a marinated, grilled chicken paired with creamy baba ganoush, garnished with pomegranate seeds and coriander for a flavourful and aromatic dish.

Ingredients

Cooking Mode Disabled

For the Chicken:

For the Baba Ganoush:

For garnish:

Instructions

  1.  Using sharp kitchen shears, cut out the backbone of the chicken by cutting along both sides of the spine. Remove the spine (reserve for broth if desired).

  2. Flip the chicken over, skin side up, and press down firmly on the breastbone until it cracks and the chicken flattens.

  3. Mix olive oil and the juice of 1 lime in a bowl, then rub all over the chicken.

  4. In another bowl, mix turmeric, dried thyme, salt, and pepper, and rub this mixture all over the chicken. Cover and marinate for at least 1 hour.

  5. Preheat the grill to 200°C with heat deflectors.

  6. When the grill is hot, lightly brush the grids with oil. Place the chicken, aubergines, and remaining lime halves on the grill. Close the lid and cook for 30 minutes.

  7. Mix the melted butter with the juice from the grilled limes. Tie the thyme bunch with thread to use as a brush and baste the chicken with the butter mixture. Close the lid and cook for another 15 minutes.

  8. Remove the aubergines and baste the chicken again. Cook until the internal temperature of the chicken reaches 74°C in the thickest part.

  9. For the baba ganoush, remove the skin from the aubergines and place the flesh in a food processor with tahini, olive oil, lemon juice, salt, and pepper. Blitz until smooth.

  10. • Transfer to a serving platter and garnish with olive oil, pomegranate seeds, and coriander.

Equipment

Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!

Nutrition Facts

Servings: 4 ServingCalories:912.81kcalTotal Fat:63.07gSaturated Fat: 18.45gTrans Fat: 0.29gCholesterol:241.12mgSodium:1550.63mgPotassium:1437.95mgTotal Carbohydrate:29.21gDietary Fiber: 12.69gSugars: 10.98gProtein:61.14gVitamin A: 188IUVitamin C: 37.11mgCalcium: 144.69mgIron: 7.97mgVitamin D: 0.6IUVitamin E: 3.24IUVitamin K: 24.57mcgThiamin: 0.4mgRiboflavin: 0.53mgNiacin: 22.85mgVitamin B6: 1.34mgFolate: 94.29mcgVitamin B12: 0.94mcgPhosphorus: 595.18mgMagnesium: 128.52mgZinc: 5.09mg

Note

•Marinating: For deeper flavour, marinate the chicken overnight.

•Grill Temperature: Ensure the grill is preheated to avoid sticking and achieve even cooking.

•Butter Basting: Baste the chicken with butter mixture several times for a crispy, flavourful skin.

•Baba Ganoush Texture: Adjust tahini and lemon juice to achieve your desired consistency and flavour.

Keywords: Spatchcock Chicken, baba ganoush, lime, turmeric, flavour,

Frequently Asked Questions

Expand All:
1. What does "spatchcock" mean, and why should I use this method?

Spatchcocking is a method where the chicken's backbone is removed and the bird is flattened before cooking. This technique allows for more even cooking and quicker grilling, resulting in a juicier chicken with crispy skin.

Can I use a different citrus instead of lime?

Yes, you can substitute lime with lemon or even orange for a slightly different flavor profile. Lime adds a zesty brightness, but other citrus fruits will work well too.

What if I don’t have a grill? Can I cook this chicken in the oven?

Yes, if you don’t have a grill, you can roast the spatchcock chicken in the oven. Preheat your oven to 200°C (400°F) and roast the chicken on a baking sheet or in a roasting pan for about 45-60 minutes, or until it reaches an internal temperature of 74°C (165°F).

How do I know when the chicken is done?

The chicken is done when the internal temperature reaches 74°C (165°F) in the thickest part of the meat. Use a meat thermometer to check for doneness to ensure it’s cooked through and safe to eat.

Can I make baba ganoush without a grill?

Yes, if you don’t have a grill, you can roast the aubergines in the oven. Preheat the oven to 220°C (430°F), prick the aubergines with a fork, and roast them on a baking sheet for about 40-50 minutes until they are soft and the skin is charred.

How long does baba ganoush last in the fridge?

Baba ganoush can be stored in an airtight container in the refrigerator for up to 4 days. Stir it well before serving, and you can drizzle a little olive oil on top to keep it fresh.

 

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as long as all ingredients used (like the spices) are free from cross-contamination. Always check product labels if you're cooking for someone with gluten sensitivity.

Did you make this recipe?

Tag @shicocooks  if you made this recipe. Follow @shicocooks  on Instagram for more recipes.

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Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!

Izabella Jakubec

Food Blogger and Recipe Developer

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