Lemon Yogurt Chicken


  • 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 herbes de Provence
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (5 pound) whole chicken, cut into 8 pieces
  • Additional 1/2 cup plain low-fat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon harissa
  • 1 pinch salt

Cooking Instructions

Step 1: Whisk together the 1/2 cup yogurt, the juice from the 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 the refrigerator for at least 3 hours.

Step 2: Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Step 3: Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl.  Set aside.

Step 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.

Step 5: Grill chicken, skin-side down, on the preheated grill for 2 minutes.  Turn each piece and move to indirect heat.

Step 6: 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.

Step 7: Serve the chicken with the yogurt harissa mixture on the side.

Enjoy this tangy, smoky grilled chicken from AllRecipes!