Tom Walton's Middle Eastern grilled chicken is perfect for any ultimate weekend feast.

What you need to know before you start

Begin this recipe at least 2 hours before serving. If you can, starting the night before is even better, to give the chicken longer to marinate. You’ll need a chargrill pan, a baking tray and an oven. If you prefer, you can cook this dish on a barbecue with a hood instead. 

The hero of this dish is the butterflied chicken. You have the option of purchasing the chicken already butterflied, or you can complete this step at home. To do so, you’ll need a sharp knife or kitchen shears. You can find out how to butterfly a chicken below.

Why is this the best ras el hanout, yoghurt and lime grilled chicken recipe?

Created by award-winning chef and restaurateur Tom Walton, this flavour-packed recipe allows the simplicity of a whole chicken and the Moroccan spice ras el hanout to sing. The blend of cinnamon, cumin, coriander, allspice and ginger paired with yoghurt, olive oil and citrus creates a deeply savoury, earthy and rich marinade for the chicken that shines when grilled.

Plus, this dish is incredibly versatile. Serve it alongside other barbecued meats and seafood for a big Sunday lunch, or enjoy it with a bed of rice and salad for an easy weeknight dinner. 

How much ras el hanout do you use when cooking chicken?

For this recipe, we use ¼ cup (30g) ras el hanout for a 1.6kg chicken. This is enough spice to cover the chicken completely and allows the aromas of the spice blend to penetrate the meat. You may wish to increase or decrease the amount of ras el hanout used, depending on your taste. 

How to butterfly a chicken

Butterflying is a technique in cooking where a piece of protein is cut down the centre without cutting all the way through. This leaves you with two halves that resemble butterfly wings. It is often used for chicken breast for quick cooking, or to stuff with a filling, such as cream cheese and spinach.

To butterfly a whole chicken, take a pair of sharp kitchen shears or a knife and cut alongside the backbone to remove. Use the palm of your hand to press down firmly on the breastbone to flatten. Reserve the backbone for making stocks and sauces.

What ingredients you’ll need 

Whole chicken: The hero of the dish. The chicken is butterflied and marinated in a spiced yoghurt mixture before grilling for moist, tender meat. 

Ras el hanout: This Moroccan spice blend includes a mix of bay leaves, cardamom, nutmeg, cloves, coriander seed, cumin and more to impart a rich, earthy aroma. You can also make your own with our recipe. 

Greek-style yoghurt: The yoghurt acts as a creamy base for the marinade, tenderising the chicken and adding a rich, tangy flavour that complements the spices in the ras el hanout.

Lemon: Lemon adds a bright, zesty acidity that balances the richness of the yoghurt and enhances the flavours of the chicken.

Extra virgin olive oil: Olive oil provides a smooth, fruity richness that helps coat the chicken, locking in moisture and contributing to the crispness of the grilled skin.

Lime: Lime offers an additional burst of citrussy freshness. Serve the wedges alongside the finished dish. 

How to cook grilled chicken without drying it out

To avoid dry meat, we advise cooking a 1.6kg whole chicken on a medium-high chargrill pan on either side for 5 minutes. Butterflying the chicken is a great way for it to cook faster and more evenly without the breast meat drying out. Transfer to a 180°C/160°C fan-forced oven and roast for 30-40 minutes. As it’s roasting, feel free to pierce the thickest part of the thigh with a skewer to check for doneness. If the juices run clear, the chicken is ready. Finally, rest for 10 minutes before serving. 

Marinating the chicken in yoghurt will also help to retain its moisture and prevent it from becoming too dry when grilled. The lactic acid and calcium in yoghurt also gently break down the protein in the meat, making it super tender.

How to store leftover ras el hanout, yoghurt and lime grilled chicken

Depending on how you choose to use the leftovers, you may wish to refrigerate the chicken as is, or shred it off the bones. Use the chicken up within 2-3 days and enjoy with a side salad, on a bed of rice or eaten in a sandwich. 

What to serve with ras el hanout, yoghurt and lime grilled chicken

Complete your Moroccan-inspired feast with a spread of our favourite mains, sides and desserts that are fit for a crowd. Choose dishes like our chickpea and preserved lemon tagine with sambal, chermoula kingfish or our carrot cakes with harissa yoghurt. Or simply serve with flatbread, fries and a chopped salad of iceberg, cucumber, mint and red onion.

Drink pairings with ras el hanout, yoghurt and lime grilled chicken

A crisp white wine like a sauvignon blanc or vermentino offers refreshing acidity and herbaceous notes that complement the spice of the ras el hanout and the tanginess of the yoghurt. A dry apple cider would also pair beautifully, as would a refreshing pilsner. 

If you love our ras el hanout, yoghurt and lime grilled chicken recipe, try this 

Make use of any leftover ras el hanout spice in these flavour-packed recipes:

• Ras el hanout lamb ribs
• Grilled zucchini with ras el hanout, ricotta and mint
• Chicken and egg pastia