The Story: When we got married, near our first apartment on the sea, there was this guy that we called “the Turk” who served this wonderful boneless grilled chicken with a white paste that was pure garlic with olive oil.
In later years, as he became my client, I found out he was a Kurd married to a Greek Cypriot.
The following recipe is inspired by that culinary experience. Of course this is a lighter version and you don’t have to avoid people the following day as I did, because of the garlic!
Ask your butcher to open the chicken up and take the rib cage off without cutting it into pieces. The bones of the wings and the legs stay on.
Rub the chicken with the spices and olive oil.
Marinate for at least ½ hour or overnight.
Put the chicken on the rack of your oven (the skin up) and cook for about 30 minutes on high temperature (240°c). Then lower the temperature at 220°c and cook for another 30 minutes.
1. Put a pan with potatoes under the rack. All the juices of the chicken will run into the potatoes and they will cook extremely good. This way you have your side dish as well.
2. You can also have your chicken completely boneless. In that case the cooking time is reduced to maximum 45 minutes.