Yellow chicken with turmeric, curry & paella spices
Organic chicken marinated in a yellow spice blend with Greek yogurt, garlic, and onion, then grilled over an open wood fire in the Spanish countryside.
What you need
How Maurice does it
- 1
Crush the black peppercorns coarsely with the side of a knife on a small wooden board.
- 2
Peel and finely mince the garlic cloves. Peel and thinly slice the onion into rings.
- 3
In a large metal mixing bowl, combine the Greek yogurt, turmeric, curry powder, paella seasoning, red powder, crushed peppercorns, minced garlic, sliced onion, olive oil, and salt. Mix well.
- 4
Add the raw chicken breasts to the bowl and rub the marinade all over the chicken by hand until fully coated in the yellow paste.
- 5
Cover and let marinate for at least 2 hours (or less if short on time).
- 6
Prepare a wood fire in a stone barbecue and let it burn down to hot embers.
- 7
Place the marinated chicken pieces onto a grilling basket and set it over the burning wood.
- 8
Grill the chicken over the flames, turning occasionally, until cooked through and nicely charred with grill marks.
- 9
Remove the cooked chicken from the grilling basket and arrange on a round wooden serving board.
- 10
Squeeze the lemon half over the cooked chicken and serve.
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