Grilled Greek Yogurt Marinated Chicken

Ingredients

• 0.5 cups plain low-fat Greek yogurt
• 4 cloves garlic , crushed
• 0.5 lemon , juiced
• 1 tablespoon lemon zest
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 teaspoon herbes de Provence
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 whole chicken , 5 pound
• 1 pinch salt

Instructions

1. 1

   Gather all ingredients.

2. 2

   Whisk together yogurt, garlic, lemon juice and zest, olive oil, paprika, herbes de Provence, salt, and black pepper in a medium bowl.

3. 3

   Pour into a large resealable plastic bag. Add chicken; stir to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 3 hours.

4. 4

   Preheat an outdoor grill for medium-high heat and lightly oil the grate. Make sauce: Stir together yogurt, lemon juice, and harissa in a small bowl until combined. Set aside.

5. 5

   Remove chicken to a plate or baking sheet lined with paper towels; discard marinade. Pat chicken dry with more paper towels. Season with a pinch of salt.

6. 6

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

7. 7

   Continue grilling, turning often, with the 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).

8. 8

   Serve chicken with sauce on the side.