Wow. Just wow. That’s how you’ll react when you finally bite into this Yogurt Chicken fresh off the grill! Marinated in tangy, creamy yogurt and fragrant seasonings, this chicken isn’t just savory but exceptionally juicy and tender, with all those flavors infusing each bite of the golden poultry. Grilled and served with a smooth, tangy, spicy yogurt sauce with a shocking sensation of lemon, Yogurt Chicken is something wonderful to behold… and even more wonderful to bite into!
Ingredients
For the chicken:
- 1/2 cup plain low-fat Greek yogurt
- 4 cloves garlic, crushed
- 1 tablespoon lemon zest, plus 1/2 lemon, juiced
- 1 tablespoon olive oil, plus more, to taste, for oiling the grill grates
- 1 tablespoon paprika
- 1 teaspoon herbes de Provence
- 1 teaspoon salt, plus more, to taste
- 1 teaspoon ground black pepper
- 1 (5-pound) whole chicken, cut into 8 pieces
For the yogurt sauce:
- 1/2 cup plain low-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon harissa
Directions
Step 1 –In a medium bowl, add 1/2 cup of the yogurt, the garlic, the lemon zest, the juice of 1/2 of the lemon, 1 tablespoon of the olive oil, the paprika, the herbes de Provence, 1 teaspoon of the salt, and the black pepper and whisk to combine.
Step 2 –In a large resealable plastic bag, add the marinade and the chicken pieces and seal the bag, squeezing out any excess air.
Step 3 –Squeeze and massage the bag to coat the chicken.
Step 4 –Place the bag in the refrigerator and let it marinate for 3 hours.
Step 5 –Preheat an outdoor grill to medium-high heat.
Step 6 –Using the extra olive oil, lightly oil the grill grate.
Step 7 –In a small bowl, add the remaining yogurt, the remaining lemon juice, and the harissa and stir to combine.
Step 8 –Transfer the chicken to a plate or baking sheet lined with paper towels, discarding the marinade.
Step 9 –Pat the chicken dry with paper towels.
Step 10 –Season the chicken with the extra salt.
Step 11 –Add the chicken to the grill skin-side down and cook for 2 minutes.
Step 12 –Turn the chicken and transfer it to indirect heat.
Step 13 –Cover the grill and cook, turning the chicken often, until the chicken is well-browned and the meat reaches an internal temperature of 165 degrees F, about 30-35 minutes. Make sure to test the meat in the thickest part near the bone (but do not actually touch the bone with the thermometer).
Step 14 –Serve the chicken with the yogurt sauce on the side.
