The Scoop
Yogurt Chicken combines tangy marinades and grilling for a crispy celebration meal.
Just a few weeks into my first apartment, the novelty of eating takeout off of paper plates and mismatched silverware was wearing thin. One evening, my college friend, Jen, called with news of her own—a promotion—and we decided to celebrate with a homemade meal. I rummaged through my meager pantry and found a tub of plain low-fat Greek yogurt and some spices. Jen brought a whole chicken and the experimental spirit we both had in spades.
I vividly remember zesting a lemon, its bright aroma mixing with crushed garlic as we mixed the marinade. We debated the merits of different spices before settling on paprika for its comforting earthiness. Tossing in a bit of herbes de Provence felt fancy. Jen, ever the adventurous cook, suggested sealing everything in a plastic bag, squeezing out the air to really let the chicken soak up the flavors as it chilled for hours. When dinnertime rolled around, I brushed up on my grilling skills, making sure the grates were lightly oiled to prevent sticking.
As the chicken sizzled, releasing fragrant plumes of smoke, we prepared a tangy yogurt dipping sauce spiked with a bit of harissa. The final grilled chicken was coated in a beautiful char, crispy and succulent. We sat on my cramped balcony, reminiscing about college while devouring the meal in sheer delight. That chicken, its skin perfectly browned, has since become my go-to dish for impromptu celebrations, offering delicious memories that keep me connected with friends. And for a tip: always pat the chicken dry before grilling to get that coveted crispy skin.
Ingredients
For the chicken:
- 1/2 cup plain low-fat Greek yogurt
- 4 cloves garlic, crushed
- 1 tablespoon lemon zest, plus 1/2 lemon, juiced
- 1 tablespoon olive oil, plus more, to taste, for oiling the grill grates
- 1 tablespoon paprika
- 1 teaspoon herbes de Provence
- 1 teaspoon salt, plus more, to taste
- 1 teaspoon ground black pepper
- 1 (5-pound) whole chicken, cut into 8 pieces
For the yogurt sauce:
- 1/2 cup plain low-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon harissa
Directions
- In a medium bowl, add 1/2 cup of the yogurt, the garlic, the lemon zest, the juice of 1/2 of the lemon, 1 tablespoon of the olive oil, the paprika, the herbes de Provence, 1 teaspoon of the salt, and the black pepper and whisk to combine.
- In a large resealable plastic bag, add the marinade and the chicken pieces and seal the bag, squeezing out any excess air.
- Squeeze and massage the bag to coat the chicken.
- Place the bag in the refrigerator and let it marinate for 3 hours.
- Preheat an outdoor grill to medium-high heat.
- Using the extra olive oil, lightly oil the grill grate.
- In a small bowl, add the remaining yogurt, the remaining lemon juice, and the harissa and stir to combine.
- Transfer the chicken to a plate or baking sheet lined with paper towels, discarding the marinade.
- Pat the chicken dry with paper towels.
- Season the chicken with the extra salt.
- Add the chicken to the grill skin-side down and cook for 2 minutes.
- Turn the chicken and transfer it to indirect heat.
- Cover the grill and cook, turning the chicken often, until the chicken is well-browned and the meat reaches an internal temperature of 165 degrees F, about 30-35 minutes. Make sure to test the meat in the thickest part near the bone (but do not actually touch the bone with the thermometer).
- Serve the chicken with the yogurt sauce on the side.
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