Grilled Lemon Yogurt Chicken

Grilled Lemon Yogurt chicken by Wendy IngorvaiaWhen it’s sizzling over charcoal and mixed with yogurt, some real magic happens to your chicken.  A tangy flavor comes out that lifts all of the other flavors, tenderizing it without turning the meat into mush.  Here is a recipe for grilled lemon yogurt chicken, based off one that I found online:


1 cup low-fat Greek yogurt

½ juiced lemon

1 tablespoon lemon zest

1 tablespoon olive oil

4 cloves crushed garlic

1 tablespoon paprika

1 teaspoon herbes de Provence

1 teaspoon salt

1 teaspoon ground black pepper

1 whole chicken, cut into 8 pieces

1 tablespoon lemon juice

1 tablespoon harissa


Whisk together ½ cup of yogurt, the lemon juice, lemon zest, olive oil, garlic, paprika, herbes de Provence, salt and black pepper in a bowl and pour into a resealable plastic bag.

Coat chicken with the marinade, squeeze excess air out of the bag and lightly oil the grate of your grill.

Combine ½ cup of yogurt, 1 tablespoon lemon juice and harissa in a small bowl and set aside.

Remove chicken from the bag and transfer it to a plate or baking sheet lined with paper towels.  Pat the chicken pieces dry with some more paper towels and season with a pinch of salt.

Grill chicken skin-side down on the preheated grill for two minutes, then turn each piece and move to indirect heat.

Grill, turning often, with the lid down until well-browned and the meat isn’t pink in the center any more (30 to 35 minutes).

Serve the chicken with the yogurt harissa mixture.