Lime and Turmeric Spatchcock Chicken with Baba Ganoush
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.
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.
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.
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.
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.
Grill until the chicken is cooked through and the skin is irresistibly crisp. T
Preparing the Baba Ganoush
Roast the aubergines until the skin is charred and the flesh soft.
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.
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.
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 Grilled Lamb Chops and Vegetables Wrapped in Savoury Dough.
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.
- 1 chicken (about 1kg)
- 1 tbsp olive oil
- 3 limes (halved)
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tbsp turmeric
- 1/2 tsp dried thyme
- 30 g butter (melted)
- 1 bunch of thyme (small)
- 2 aubergines
- 2 tbsp tahini
- 1 tbsp olive oil
- 1/2 lemon (juice only)
- Salt and pepper (to taste)
- Pomegranate seeds
- coriander
- olive oil
- cumin
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).
Flip the chicken over, skin side up, and press down firmly on the breastbone until it cracks and the chicken flattens.
Mix olive oil and the juice of 1 lime in a bowl, then rub all over the chicken.
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.
Preheat the grill to 200°C with heat deflectors.
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.
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.
Remove the aubergines and baste the chicken again. Cook until the internal temperature of the chicken reaches 74°C in the thickest part.
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.
- • Transfer to a serving platter and garnish with olive oil, pomegranate seeds, and coriander.
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: 128.52mmolZinc: 5.09mcg
•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.
