Ingredients

• 0.5 cups plain low-fat Greek yogurt
• 4 cloves garlic , crushed
• ½ 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 , 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.

Nutrition per serving