Grilled lemon yogurt chicken is a sweet tangy recipe that combines together lemon with yogurt that keeps the meat tender and juicy. 

Servings              6

Prep                    15 minutes

Cooking time       30 minutes

Ready in              3 h 50 minutes

 

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 herbs 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
  • Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbs 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.
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