Grilled Greek Yogurt Marinated Chicken

Recipe View Gather all ingredients.

Recipe View In a medium bowl, whisk together 1/2 cup yogurt, crushed garlic, lemon juice and zest, olive oil, paprika, herbes de Provence, salt, and pepper. (5 minutes)

Recipe View Transfer the marinade to a large resealable plastic bag. Add the chicken pieces, ensuring they are fully coated. Seal the bag, removing any excess air, and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to deeply penetrate the chicken. (5 minutes)

Recipe View Preheat an outdoor grill to medium-high heat and lightly oil the grate. In a small bowl, prepare the sauce by combining 1/2 cup yogurt, lemon juice, and harissa. Set aside. (5 minutes)

Recipe View Remove the chicken from the marinade and place it on a plate lined with paper towels. Discard the used marinade. Pat the chicken dry with additional paper towels to ensure a crisp skin during grilling. Season with a pinch of salt. (5 minutes)

Recipe View Place the chicken, skin-side down, on the preheated grill and sear for about 2 minutes to develop grill marks. Then, flip each piece and move to an area of indirect heat on the grill. (2 minutes)

Recipe View Continue grilling, turning occasionally, with the lid closed, until the chicken is cooked through and the juices run clear. An instant-read thermometer inserted into the thickest part of the thigh should register 165 degrees F (74 degrees C). This will take approximately 30 to 35 minutes, depending on the grill and the size of the chicken pieces. (30-35 minutes)

Recipe View Serve the grilled chicken immediately, accompanied by the prepared yogurt-harissa sauce on the side for dipping or drizzling.