Grilled Lemon & Yogurt Chicken
Grilled Lemon & Yogurt Chicken might be a good recipe to expand your main course recipe box. This recipe makes 6 servings with 431 calories, 36g of protein, and 30g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and primal diet. A mixture of greek yogurt, paprika, lemon zest, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the plain greek yogurt you could follow this main course with the Meyer Lemon-Greek Yogurt Pound Cake with White Chocolate-Greek Yogurt Topping as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 50 minutes.
Instructions
Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl.
Pour into a resealable plastic bag.
Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
Grill, turning often, with 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 180 degrees F (82 degrees C).
Serve chicken with the yogurt harissa mixture on the side.