A good marinade is key for a flavorful, juicy chicken. And the beauty of marination is that you can prepare the chicken in advance, then throw it on the grill or in the oven... whenever you’re ready. In colder months, roasting the chicken in the oven will warm up your home, but when it’s warm outside, this recipe also performs well on the grill.
Place the chicken on a cutting board, breast side down. Use kitchen shears to start cutting at the tail end, about 1⁄2 inch to the right of the backbone. Cut all the way up to the neck. Repeat on the other side of the backbone and remove it. Flip the chicken over and push on top of the breast to flatten out the chicken. Transfer to a large bowl.
In a medium bowl, whisk together the yogurt, olive oil, mustard, lemon juice, lemon zest, garlic, ginger, paprika, cumin, salt and pepper. Pour the yogurt mixture over the chicken, turning as needed to coat the meat. Cover, refrigerate and marinate for a minimum of 30 minutes, up to 12 hours (see Chef Tips).
Preheat oven to 375 degrees. Remove the chicken from the refrigerator and transfer to a baking sheet, breast side up. Roast for 50 to 60 minutes until the internal temperature reaches 160 degrees. Remove from the oven and let cool for 10 minutes. Carve into smaller pieces and serve.
Marinating the chicken for longer will increase its flavor. However, when marinating for longer than 24 hours, the meat may begin to break down and become mushy. We recommend 12 hours as a sweet spot — it yields plenty of flavor without compromising the texture.
For serving, try roasted or grilled vegetables, corn tortillas, and a bit of yogurt (instead of sour cream).