Grilled Lemon & Yogurt Chicken

Ingredients

• 4 cloves garlic crushed
• 1 teaspoon ground pepper black
• 1 teaspoon harissa 
• 1 teaspoon herbs de provence 
• 0.5  juice of lemon juiced
• 1 tablespoon juice of lemon 
• 1 tablespoon lemon zest 
• 1 tablespoon olive oil 
• 1 tablespoon paprika 
• 0.5 cup greek yogurt plain low-fat
• 1 pinch salt 
• 5 pound meat from a rotisserie chicken whole cut into 8 pieces

Equipment

• bowl
• baking sheet
• paper towels
• whisk
• grill
• kitchen thermometer
• ziploc bags

Directions

1. 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.
2. Pour into a resealable plastic bag.
3. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
4. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
5. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
6. 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.
7. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
8. 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).
9. Serve chicken with the yogurt harissa mixture on the side.