Grilled Lemon Yogurt Chicken

Grilled Lemon Yogurt Chicken

89
Chef John 21364

"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."

Ingredients

3 h 50 m {{adjustedServings}} servings 524 cals
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Nutrition

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  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 55.2 g
  • 110%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  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, 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).
  7. Serve chicken with the yogurt harissa mixture on the side.
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Reviews

89
  1. 112 Ratings

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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....

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 ...

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 t...