Grilled Lemon Yogurt Chicken

Grilled Lemon Yogurt Chicken

mikeshann
Quick Easy to Make Entree
No ratings yet
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cup Non-fat greek style yogurt
  • 1/2 Lemon, juiced
  • 1 tbsp Olive Oil
  • 1 tbsp Lemon Zest
  • 4 cloves Garlic crushed
  • 1 tbsp Paprika you can use smoked paprika for a more smoky flavor.
  • 1 tsp Herbes Provence For a more Indian flair, substitute the Herbes Provence and use this curry powder and use 1 TBSP and 1 TBSP of Cumin. I use the curry powder shown below as it's the most authentic tasting that we've found. I get the 1 lb can from Amazon. They sell smaller sizes also. We just use a lot of it in our cooking as we love the flavors it imparts.
  • 1 tsp Salt-Coarse or 1/2 if table salt
  • 1 tsp Coarse black pepper
  • 3-4 lbs Chicken thighs or breasts The recipe calls for a 5 lb chicken cut up. I prefer to use thighs, breast or legs. With breast you have to be careful to not over-cook them.
  • 1 tsp Harissa Trader Joe's carry's this, as to most larger grocery stores. Harissa is essentially a red, fiery chilli paste. Therefore pretty much any chilli-based¬†hot sauce¬†will work as a substitute. You could also use chilli flakes pounded together with caraway seeds in a pestle and mortar, loosened with a few drops of olive oil.
  • 1 pinch coarse salt

Instructions
 

  • 1) 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.
    2) Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
    3) Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
    4) 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.
    5) Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
    6) Grill, turning often, with lid down until well-browned and meat is no longer pink in the center. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
    7) Serve chicken with the yogurt harissa mixture on the side.

Notes

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