Grilled Lemon Yogurt Chicken

What You'll Need

• one (5 pound) whole chicken, cut into 8 pieces
• 1/2 cup plain low-fat Greek yogurt
• one tablespoon lemon juice
• one teaspoon harissa
• one pinch salt
• 1/2 cup plain low-fat Greek yogurt
• 1/2 lemon, juiced
• one tablespoon lemon zest
• one tablespoon olive oil
• foor cloves garlic, crushed
• one tablespoon paprika
• one teaspoon herbes de Provence
• one teaspoon salt
• one teaspoon ground black pepper

How to Make It

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.
2. Pour into a resealable plastic bag.
3. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag.
4. Marinate in refrigerator for at least 3 hours.
5. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
6. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl.
7. Set aside.
8. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels.
9. Pat chicken pieces dry with more paper towels.
10. Season with pinch of salt.
11. Grill chicken, skin-side down, on the preheated grill for 2 minutes.
12. Turn each piece and move to indirect heat.
13. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes.
14. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
15. Serve chicken with the yogurt harissa mixture on the side.