This chicken is a real taste sensation: the yoghurt marinade makes the meat particularly tender and keeps it juicy when grilled or baked in the oven. The fresh note of lemon and the tart aroma of rosemary give the dish a Mediterranean lightness. Whether as a summer barbecue dish or baked in the oven with winter spices, this recipe is versatile and guaranteed to succeed.
Ingredients for yoghurt-marinated flat chicken with rosemary and lemon
Before you begin, here are the ingredients you will need for this recipe. The exact quantities are listed in the recipe card at the end of the article!
Chicken – A whole chicken is flattened so that it cooks evenly and becomes nice and crispy.
Yoghurt – The basis of the marinade, ensures tenderness and a slight acidity.
Lemon – Zest and juice add freshness and enhance the flavours.
Rosemary – Adds a spicy, Mediterranean note. Thyme can also be used if desired.
Olive oil – for brushing on for extra crunch.
Garlic – enhances the flavour and harmonises perfectly with lemon and rosemary.
Mustard – adds a slight spiciness and binds the marinade.
Salt – important for flavour and crust formation when grilling or roasting.
Preparation of the flat chicken
First, prepare the marinade. Finely chop the rosemary, grate the lemon zest and squeeze the juice. Mix both with yoghurt, mustard and chopped garlic. The mixture ensures that the meat becomes particularly tender. The longer the chicken marinates, the more intense the flavour becomes.
The chicken is prepared by cutting it open along the breastbone with a sharp knife or poultry shears and opening it up. This allows it to cook faster and more evenly. If you want to make it easy on yourself, you can have the butcher prepare the chicken for you.
Now rub the yoghurt marinade generously into the chicken and leave it to marinate in the fridge for at least three hours, or preferably overnight. It should be well covered so that the flavours do not escape.
To grill, remove the chicken from the marinade, drain lightly and season with salt on both sides. If you want particularly crispy skin, brush the chicken with a little oil before grilling or baking.
Grill over indirect heat for about 50 to 60 minutes, turning twice. The exact cooking time depends on the size of the chicken. The ideal core temperature is 75–80 °C at the thickest part of the meat. Alternatively, the chicken can also be cooked in the oven at 180 °C (top/bottom heat).
After grilling or baking, the chicken should be left to rest for ten minutes so that the meat juices are evenly distributed. Then cut into pieces and serve.
variations
For a wintery touch, cumin, curry and coriander can be added to the marinade. This gives the dish an oriental flavour.
Serving suggestions for yoghurt-marinated flat chicken with rosemary and lemon
This dish goes well with grilled vegetables, a fresh salad or crispy potatoes. If you like it particularly aromatic, you can serve the chicken with an extra lemon wedge.
Frequently asked questions
Can I cook the chicken without a grill?
Yes, the chicken can be cooked in the oven at 180 °C (top/bottom heat) or 160 °C (fan oven) for about 50–60 minutes.
How long can I keep the marinated chicken in the fridge?
The chicken can be left in the marinade for up to 24 hours. It should not be marinated for longer than this, as the acid will make the meat too soft.
Can I also use chicken thighs or breasts?
Yes, the recipe also works with other chicken parts. The cooking time may vary depending on the size.
More delicious recipes
- Paella
- Crispy chicken in Vin Jaune with morels
- Chicken fricassee – an old family recipe
- Sea bass according to Dieter Freese
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Recipe card
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Joghurtmariniertes, flach gegrilltes Huhn mit Rosmarin & Zitrone – knusprig, zart & saftig
Ingredients
- 2 kg ganzes Huhn
- 3 Zweige Rosmarin oder mehr nach Belieben
- 100 ml Saft einer halben Zitrone
- Schale von 2 Zitronen Zesten
- 150 g Joghurt
- 1 TL Senf
- 4 Zehen Knoblauch
- Prise Salzflocken z. B. Maldon-Salz
- 1 EL Olivenöl
Instructions
- Marinade vorbereiten: Rosmarin fein hacken. Zitronenzesten und -saft mit Joghurt, Senf und gehacktem Knoblauch vermengen.
- Huhn vorbereiten: Das Huhn vom Metzger aufschneiden lassen oder selbst mit einem scharfen Messer entlang des Brustbeins aufschneiden und auseinanderklappen, sodass es flach liegt.
- Marinieren: Das Huhn großzügig mit der Joghurtmarinade von allen Seiten einreiben. Mindestens 3 Stunden, maximal 24 Stunden im Kühlschrank marinieren lassen.
- Grillen: Das Huhn aus der Marinade nehmen, von beiden Seiten gut salzen, mit Olivenöl einpinseln und bei indirekter Hitze ca. 50–60 Minuten grillen. Dabei zweimal wenden. Bei kleineren Hühnern verkürzt sich die Grillzeit. Am besten mit einem Fleischthermometer arbeiten – die Kerntemperatur sollte an der dicksten Stelle des Fleisches 75–80 °C erreichen.
- Servieren: Nach dem Grillen das Huhn 10 Minuten ruhen lassen, dann aufschneiden und servieren.
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