Buttermilk lends just the right amount of acidity to beautifully tenderize the chicken. Turmeric and Za’Atar lend a wonderful Middle Eastern spin to the recipe.
1 Organic Chicken
2 cups Full Fat Buttermilk
2 Tbsp. Tamari Soy Sauce
2 Tbsp. Olive Oil
1 tsp. Toasted Sesame Oil
1 Tbsp. Turmeric powder
2 tsp. Za’Atar spice blend
1 tsp. Salt
Spatchcock the chicken; remove the backbone, spread the chicken out and gently press down on the breastbone to flatten.
Place in a large ziplock bag or container.
Whisk together all the marinade ingredients and pour over the chicken, covering all surfaces.
Place in the fridge for 4 hours to 8 hours, turning occasionally.
Preheat the oven to 350F, place the chicken in a roasting pan and par cook for one hour.
Remove, brush lightly with a little extra oil and transfer to the grill, preheated to medium heat. Grill for approximately 20 to 30 minutes, turning, until internal temperature of 165F is reached.