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

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

Directions

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

523 calories; 29.9 g total fat; 169 mg cholesterol; 590 mg sodium. 5.8 g carbohydrates; 55.2 g protein; Full Nutrition


Reviews (157)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2012
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 t. ground coriander and 1/2 t. salt. This makes a very moist and flavorful chicken. I marinated for about 6 hours and it was perfect. Read More
(238)

Most helpful critical review

Rating: 1 stars
06/29/2012
I bought the Herbes de Provence and harissa on line and prepared myself for something really different and wonderful tasting. The chicken was bland with very little flavor or pizzaz the sauce was just disgusting... maybe I don't like greek yogurt. I'm glad to have harissa in my spice collection though it has a nice flavor. Read More
(2)
204 Ratings
  • 5 star values: 141
  • 4 star values: 44
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
06/24/2012
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 t. ground coriander and 1/2 t. salt. This makes a very moist and flavorful chicken. I marinated for about 6 hours and it was perfect. Read More
(238)
Rating: 5 stars
05/03/2012
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. We eat a lot of different chicken breast recipes so that says a lot. Read More
(194)
Rating: 5 stars
05/07/2012
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 than 1 1/2 hours and it was still delicious! The yogurt harissa (hot sauce) mixture is great with the chicken. I served this chicken with coleslaw. Read More
(109)
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Rating: 5 stars
04/25/2012
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 (We made our own yogurt) sometimes to marinate her chicken for frying Southern (OK Southern Armenian) style. Worked like a charm. Another great one Chef! Read More
(81)
Rating: 5 stars
06/12/2012
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 make the sauce to eat with it. It wasn't necessary. Thanks for a keeper. Read More
(59)
Rating: 5 stars
10/03/2012
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 well done. Served with cole slaw and was awesome! Read More
(39)
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Rating: 5 stars
05/18/2012
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 grilled chicken recipe! Read More
(34)
Rating: 5 stars
06/24/2012
this is very good! i kept the recipe the same except using chicken breast and adding some extra rosemary which goes so well with lemon and chicken. i also chose not to make the dipping sauce.. doesn't really need it. very fresh tasting and light. i will make this again. Read More
(21)
Rating: 4 stars
05/11/2012
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! Read More
(20)