Grilled Lemon Yogurt Chicken

By CarolineNGa

"There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal. It imparts a tangy flavor that lifts all the other flavorings. It tenderizes slightly, without turning the meat into mush. It grills to a caramelized dark brown without tasting burnt." — Chef John

Ingredients

• 1/2 cup plain low-fat Greek yogurt
• 1/2 lemon, juiced
• 1 tablespoon lemon zest
• 1 tablespoon olive oil
• 4 cloves garlic, crushed
• 1 tablespoon paprika
• 1 teaspoon herbes de Provence
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (5 pound) whole chicken, cut into 8 pieces
• 1/2 cup plain low-fat Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon harissa
• 1 pinch salt

Preparation

Step 1

Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.

Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.

Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.

Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

Serve chicken with the yogurt harissa mixture on the side.

Nutrition
Calories - 524 kcal
Carbohydrates - 6.2 g
Fat - 29.8 g
Fiber - 1.1 g
Protein - 55.2 g