Looking for a mouth-watering, easy to make chicken recipe? In this video, I'll show you how to make my favourite Harissa Chicken dish that is packed with flavour and guaranteed to be a hit with your taste buds. Trust me, this recipe is incredible.

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Harissa Whole Cooked Chicken 

Ingredients -

Chicken - 

1 - Whole Chicken, Spatchcocked 

Harissa Paste - 

1 1/2 Tbsp (30ml) - Olive Oil (For Chillies) 
25 - Long Red Chillies 
2 tsp (6g) - Ground Cumin 
1 tsp (3g) - Ground Coriander Seed 
1/2 tsp (1g) - Ground Caraway Seed 
5 - Garlic Cloves, Crushed 
2 tsp (6g) - Smoked Paprika 
1 - Lemon, Juiced 
1 Tbsp (20ml) - Apple Cider Vinegar 
1 Tbsp (20g) - Tomato Paste 
1/4 Cup (60ml) - Olive Oil 
100g (3.5oz) - Unsalted Butter, Cubed (For Sauce)
1-2 - Limes, Garnish, These Can Be Grilled 

Spiced Yogurt - 

1 1/2 Cups - Natural Greek Yogurt 
1/2 - Cucumber, Grated and squeezed 
5g - Coriander (Cilantro), Chopped 
1 tsp (3g) - Smoked Paprika 
1 tsp (3g) - Turmeric 
1/2 tsp (1.5g) - Ground Cumin 
1/2 tsp (1.5g) - Cayenne Pepper 
1/2 - Lemon, Zest & Juice 
Seasoning To Taste 

Method - 

1. Pat the whole chicken dry and remove any gizzards. Allow to sit out of the fridge for 1 1/2 hours. Remove the backbone from the chicken, flip it over the breast side down, and push it down to crack the bone and open the chicken up. You can ask your butcher to do this if you don’t want to. Pat the chicken dry again. 

2. Heat BBQ to maximum temperature. Add the chillies to a bowl and drizzle with olive oil and salt. Mix to combine. Grill the chillies on the BBQ for 10-12 minutes or until lightly charred and soft. Remove and let cool. 

3. Remove the stem from the chillies and deseed (optional). Add the chillies to a blender with the remaining harissa ingredients except the butter. Blend well to create a thick paste. Season to taste. 

4. Rub the chicken with half of the harissa paste, reserving the other half. If you can, also rub some harissa paste underneath the chicken skin. Drizzle with 1 1/2 Tbsp (30ml) olive oil and season with salt. 

5. Place the chicken onto the hot BBQ breast side up and cook for 10 minutes. Flip the chicken and grill the breast side down for 5 minutes. Transfer chicken onto a baking tray that fits your BBQ and turn off one side of the BBQ. Cook the chicken on the cooler side with the lid down for 35-40 minutes or until an internal temperature of 70.c - 158.f. Remove and allow the chicken covered in foil to rest for 5-10 minutes. 

6. Place the remaining harissa paste into a saucepan over medium heat and add the unsalted butter. Whisk to combine and melt the butter through the Sauce. Check seasoning and remove from heat. 

7. To make the spiced yogurt. Add all the ingredients into a mixing bowl and whisk together. Check seasoning and store in the fridge until ready to serve. 

8. On a platter, spread a generous amount of the spiced yogurt. Lay over the harissa chicken and drizzle over the harissa butter sauce. Garnish with coriander and lime wedges. Dig in.