SEASON GRILLED CHICKEN RECIPES

Steps:

• 1. Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
  2. Peel the garlic and ginger, then finely grate and place into a large mixing bowl.
  3. Add the yoghurt, passata, 1 tablespoon of oil and the spices, then mix well.
  4. Slice the chicken into bite-sized chunks and add to the bowl, then season with a tiny pinch of sea salt.
  5. Toss everything together to coat, then cover with clingfilm and place in the fridge to marinate for around 2 hours.
  6. Meanwhile, halve and deseed the pepper, then roughly chop into chunks, roughly the same size as the chicken.
  7. Remove the skewers from the tray, discard the water and wipe the tray dry.
  8. Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly, then place onto the tray.
  9. Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
  10. Drizzle the skewers with a little oil, then place onto griddle and cook for 10 to 15 minutes, or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to work in batches.
  11. Once cooked, transfer the kebabs to a platter and serve with a fresh zingy salad and some rice or flatbreads.

Steps:

• In a large resealable plastic bag, mix the yogurt with the cilantro, lemon juice, garlic, cayenne, cumin, 2 teaspoons of salt and 1 teaspoon of pepper. Add the chicken halves and turn to coat. Seal the bag and transfer to a baking dish. Refrigerate for at least 3 hours or overnight. Bring the chicken to room temperature before grilling.
• Set up a gas grill for indirect grilling, then heat to 400° and oil the grate. Remove the chicken from the marinade, scraping off any excess; discard the marinade. Season the chicken with salt and pepper. Set the chicken skin side up on the grate over indirect heat. Close the grill and cook, turning once, until the chicken is browned and nearly cooked through, about 25 minutes; use a spray bottle filled with water to stop flare-ups.
• Reduce the heat to moderately low. Flip the chicken and grill it over direct heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the inner thighs registers 160°, about 15 minutes more. Transfer the chicken to a carving board and let rest for 10 minutes before carving.