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My review
Grilled Lemon Yogurt Chicken
Chef John
"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."
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Ingredients
3 h 50 m servings 523 calsOriginal recipe yields 6 servings
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Directions
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- 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 165 degrees F (74 degrees C).
- Serve chicken with the yogurt harissa mixture on the side.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 523 calories; 29.9 g fat; 5.8 g carbohydrates; 55.2 g protein; 169 mg cholesterol; 590 mg sodium. Full nutrition
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Reviews
Read all reviews 142180 Ratings
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Most helpful positive review
6/24/2012
Wallaceclan - harissa is a North African chili paste. If you don't have it, you could make a paste with 1 t. sriracha or chili garlic sauce, 1 clove of crushed garlic, 1/2 t ground cumin , 1/2 ...
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6/24/2012
Wallaceclan - harissa is a North African chili paste. If you don't have it, you could make a paste with 1 t. sriracha or chili garlic sauce, 1 clove of crushed garlic, 1/2 t ground cumin , 1/2 ...
5/3/2012
Thank you Chef John. I followed your recipe exactly, except that I used chicken breasts instead of a whole chicken (not a fan of bones), and my husband said that this was the best chicken ever....
5/7/2012
Such a nice change from other grilled chicken and so healthy. You can do this marinade with any type of chicken (ie: boneless, skinless breasts or thighs). I didn't even marinate it for more t...
4/25/2012
Outstanding. Greeks and Indians famous for using natural live yogurt for moisture and tenderization. Good flavors though I'd add onion. Sidebar: My Mother would use yogurt instead of buttermilk...
6/12/2012
Excellent. I did how ever(not by choice, planned to make it according to recipe but my plans changed) so it marinaded for 30 hours and turned out amazing. Very moist and flavorful. Did not ma...
5/17/2012
VERY GOOD!! I also used chicken breasts. The meat was tender, moist, and flavorful. I have had trouble in the past with dry grilled chicken - not anymore! Thank you Chef John for our new gri...
10/3/2012
Marinaded for only 2 hours (was short on time). Did not pat dry the sauce off (why waste it?). No grill available, so I baked for 40 mins and then broiled on each side until crispy brown and w...
5/10/2012
This was tasty, but it wasn't like... WOW, flavor! I think if i tweak it a bit, though, it will be a great recipe. It was super moist though!