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Chargrilled Harissa Butterfly Chicken

Grill this fresh harissa butterfly chicken for a spicy and impressive family dinner. This chargrilled beauty is a whānau winner.
Photo of Chargrilled Harissa Butterfly Chicken

Ingredients

  • 1 whole large chicken, butterflied
  • 160 grams natural greek yoghurt
  • 3 cloves garlic, peeled
  • 1 lemon
  • 1 red capsicum
  • 1/3 red chilli, seeded
  • 1/4 cup coriander leaves and stalks
  • 1/4 cup mint leaves
  • 1 tablespoons garlic, finely diced
  • 1/4 cup parsley leaves
  • 1 teaspoons tomato paste
  • 1 whole large chicken, butterflied
  • 160 grams natural greek yoghurt
  • 3 cloves garlic, peeled
  • 1 lemon
  • 1 red capsicum
  • 1/3 red chilli, seeded
  • 1/4 cup coriander leaves and stalks
  • 1/4 cup mint leaves
  • 1 tablespoons garlic, finely diced
  • 1/4 cup parsley leaves
  • 1 teaspoons tomato paste

Method

  1. Step 1 of 10
    To make the yoghurt base - hang yoghurt in a muslin cloth overnight. Press out any excess moisture the following day. Transfer hung yoghurt to mixing bowl
  2. Step 2 of 10
    Finely mince garlic cloves and cover with fresh lemon juice. Let sit for 15 mins in lemon juice. Add garlic and lemon juice to yoghurt and season with salt to taste.
  3. Step 3 of 10
    To make the harissa marinade - Heat oven to 250॰C to char capsicums and cook until soft. Cover in glad wrap to sweat off, then peel off skins.
  4. Step 4 of 10
    Process all marinade ingredients in a food processor. Cover chicken in marinade and marinate it for 1 hour.
  5. Step 5 of 10
    Cut cabbage leaves into rough small-medium pieces Season with olive oil and salt and pepper.
  6. Step 6 of 10
    Grill chicken until cooked and it has a nice char on the skin.
  7. Step 7 of 10
    Brush with excess marinade throughout cooking as needed.
  8. Step 8 of 10
    Grill cabbage until cooked.
  9. Step 9 of 10
    Let the chicken rest for 15 minutes after cooking.
  10. Step 10 of 10
    Serve cabbage underneath chicken but on top of the yoghurt base.

Nutrition per serving

2116 Kilojoules
Protein53 grams
Fat27 grams
Carbs8 grams
Sugars7 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist

Method

  1. Step 1 of 10
    To make the yoghurt base - hang yoghurt in a muslin cloth overnight. Press out any excess moisture the following day. Transfer hung yoghurt to mixing bowl
  2. Step 2 of 10
    Finely mince garlic cloves and cover with fresh lemon juice. Let sit for 15 mins in lemon juice. Add garlic and lemon juice to yoghurt and season with salt to taste.
  3. Step 3 of 10
    To make the harissa marinade - Heat oven to 250॰C to char capsicums and cook until soft. Cover in glad wrap to sweat off, then peel off skins.
  4. Step 4 of 10
    Process all marinade ingredients in a food processor. Cover chicken in marinade and marinate it for 1 hour.
  5. Step 5 of 10
    Cut cabbage leaves into rough small-medium pieces Season with olive oil and salt and pepper.
  6. Step 6 of 10
    Grill chicken until cooked and it has a nice char on the skin.
  7. Step 7 of 10
    Brush with excess marinade throughout cooking as needed.
  8. Step 8 of 10
    Grill cabbage until cooked.
  9. Step 9 of 10
    Let the chicken rest for 15 minutes after cooking.
  10. Step 10 of 10
    Serve cabbage underneath chicken but on top of the yoghurt base.

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