Marinated Baby Chicken, Smoked Yogurt Recipe
Make Marinated Baby Chicken, Smoked Yogurt Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Baby Chicken
Smoked Yogurt & Finish
Barbecue / Smoking
Method
Marinated Baby Chicken
Prepare chickens
Pat the baby chickens dry with paper towels. Spatchcock each by removing the backbone with kitchen shears and pressing down on the breastbone to flatten. Tuck wing tips under slightly to prevent burning.
Make marinade
In a bowl, combine 1 cup Greek yogurt, 3 tbs olive oil, 2 tbs lemon juice, minced garlic, grated ginger, smoked paprika, ground cumin, ground coriander, chili flakes, 2 tsp kosher salt and 1 tsp black pepper. Whisk until smooth and well blended.
Marinate
Fold chopped cilantro and sliced scallions into the marinade. Spread a generous layer of the marinade over both sides of each spatchcocked chicken, massaging it into the cavity and under the skin where possible. Place chickens in a shallow dish or zip-top bag and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor.
Barbecue / Smoking
Prepare grill for two-zone cooking
If using a charcoal grill: bank coals to one side to create a hot direct zone and a cooler indirect zone. Add soaked wood chips to the coals just before cooking for smoke. If using a gas grill: light one side for direct heat and leave the other side off, and put soaked wood chips in a smoker box or foil packet on the lit side.
Bring chickens to temperature
Remove chickens from fridge 30 minutes before grilling to come closer to room temperature for even cooking.
Sear then roast
Oil the grill grates or spray the chickens lightly with neutral oil. Place chickens skin-side down over the hot direct zone, pressing slightly so skin contacts the grates; sear for 3–4 minutes until nicely browned and slightly charred. Flip and sear the other side 2 minutes. Move chickens to the indirect zone, skin-side up, cover the grill, and maintain a grill temperature of 350–375°F (175–190°C). Cook until the internal temperature at the thickest part of the thigh reaches 165°F (74°C), about 25–35 minutes depending on size. If using a thermometer that reads carryover, remove at 160°F (71°C) and let rest to 165°F. During the last 10 minutes, add a few fresh handfuls of soaked wood chips to maintain smoke if desired.
Rest
Transfer chickens to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.
Smoked Yogurt & Finish
Make smoked yogurt
While the chickens cook, set 1 cup Greek yogurt in a shallow heatproof bowl. Stir in lemon zest, 1 tsp honey or maple syrup, smoked sea salt (if using), and 2 tbs chopped dill or cilantro. To cold-smoke: place the bowl on the grill over the unlit side, create a small foil tray with a tablespoon of hot wood chips or use a smoking gun to infuse smoke for 5–8 minutes until a mild smoke aroma is present. Alternatively, for an easy smoked flavor, mix 1/2 tsp smoked paprika into the yogurt and skip cold-smoking.