As I sit down to write this post, I think spring has finally sprung. This recipe is good baked, but great grilled. This recipe calls for a whole chicken, but you could always use the pieces of your choice. I’ve made this a couple times with a grill full of chicken legs. The slight charing really blends well with the tang of the lemon and yogurt. The recipe I like to follow comes from Chef John and his Food Wishes blog.
-Nic
What you will need:
- 1 (5 pound) whole chicken, cut into 8 pieces
- ½ cup plain low-fat Greek yogurt
- ½ lemon, juiced
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 4 cloves garlic, crushed
- 1 tablespoon paprika
- 1 teaspoon herbs de Provence
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup plain low-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon harissa
- 1 pinch salt
- Use your Clay Coyote mixing bowl to mix together the juice from half a lemon, lemon zest, olive oil, salt, pepper, garlic, paprika, herbs de provence and the 1/2 cup of Greek yogurt. Put the chicken pieces into a resealable plastic bag and pour the marinade on top of it. Squeeze out all the excess air and give the marinating chicken a good massaging to get all the pieces coated. Refrigerate it for a couple hours or let it work its magic while you go to work, so it will be ready to bake when you get home.
- Preheat your oven and Cazuela, Large Skillet or Savory Pie Dish to 375 degrees, or if you are taking it outside, preheat your grill to medium-high.
- Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl and set aside for later.
- Remove the chicken from the marinating bag, and pat dry with paper towels.
- Cook in your Cazuela/Skillet/Savory pie dish until the chicken reaches 165 Fahrenheit
- Serve your chicken with the harissa sauce you mixed and set aside earlier.
- Enjoy this tangy chicken and dream about having it on a summer evening.
