Grilled Lemon Yogurt Chicken |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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 |
Directions:
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.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
4. 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.
5. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
6. 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).
7. Serve chicken with the yogurt harissa mixture on the side.
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