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Buttermilk Marinated Chicken

I have made this in the oven plenty times and it tastes just as yummy. I add some smoked paprika spice to give it that barbecued hint. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 1 whole chicken, spatchcocked (butterflied)
  • salt and pepper, to taste
  • 1 teaspoon curry powder

Marinade

  • 1 cup buttermilk, can also make from a shortcut listed on this site
  • 2 teaspoons garlic flakes
  • 1 lemon, juice and grated rind
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried crushed chilies
  • 1 teaspoon tumeric powder
  • 1 teaspoon smoked paprika, optional

Instructions
 

  • Spatchcock the chicken by cutting down both sides of the spine with a pair of kitchen scissors. Flatten the chicken out by leaning the heel of your hand on the chicken and press down to crack the breastbone. Keep the backbone to make soup stock.
  • Season the chicken with the salt and pepper to taste and rub in the curry powder.
  • Mix the marinade ingredients in a large bowl (large enough for the flattened chicken, or a baking pan) and coat the chicken by turning it over several times to ensure it is covered by the marinade. Cover the bowl and refrigerate for at least 2 hours.
  • With a heated grill, move hot coals to one side, and place the flat chicken, breast side up, on the grill where there is no coals (indirect heat), baste with marinate and cover grill for 20-25 minutes.
  • Turn the chicken over and baste again, cover and continue barbecuing for another 15-20 minutes.
  • Pierce the chicken in a thick part of the thigh to check for juices running clear or use a meat thermometer and look for a target temperature of 75 C or 165 F. When juices are clear or the correct temp, remove from the grill and let rest for 5 minutes.

Notes

A whole chicken is on average 140 Baht in grocery stores, fresh markets would be cheaper, the other ingredients are minor, especially if using the shortcut for buttermilk, so about $1 per person per meal.
Tip, take a couple of bricks, wrap them in foil and use to weight down the chicken while it cooks. This comes highly recommended from a good friend.
Shortcut: Buttermilk.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
Use of the bricks tip provided by good friend, Lynn Batterman.
United States.