We really liked this chicken but what I thought was even better was the leftovers! I put a chicken breast on a toasted slice of Ezekial bread with some light mayo, grilled lemon yogurt chicken, lettuce and fresh tomato slices. It was a delicious lunch!
grilled lemon yogurt chicken (allrecipes.com)
1/2 cup Greek yogurt
1/2 lemon, juiced
2 teaspoons lemon zest
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon paprika
1 teaspoon herbs de Provence
1 teaspoon salt
1 teaspoon black pepper
chicken pieces (I used chicken breasts only)
sauce (spicy)
1/2 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon harissa
1 pinch salt
Add the following to a gallon sized ziplock bag: 1/2 cup yogurt, lemon juice, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt and black pepper. Add chicken, coat with marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine the 1/2 cup yogurt, 1 tablespoon lemon juice and harissa in a small bowl. Set aside.
Remove chicken from bag and grill on the preheated grill. Grill, turning often, with lid down until well browned and no longer pink in the center.
Serve the chicken with the yogurt harissa mixture on the top or side.
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