Rating: 4.5 stars
216 Ratings
  • 5 star values: 148
  • 4 star values: 45
  • 3 star values: 17
  • 2 star values: 4
  • 1 star values: 2

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.

Recipe Summary

cook:
35 mins
additional:
3 hrs
total:
3 hrs 50 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 165 degrees F (74 degrees C).

  • Serve chicken with the yogurt harissa mixture on the side.

Editor's Note:

If your store doesn't carry harissa sauce, you can make your own with this recipe.

Nutrition Facts

523 calories; protein 55.2g; carbohydrates 5.8g; fat 29.9g; cholesterol 168.6mg; sodium 590.4mg. Full Nutrition
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