Yogurt-Marinated Grilled Chicken

 


Yogurt-Marinated Grilled Chicken

Ingredients

1 cup full-fat plain Greek yogurt

1 cup lightly packed cilantro, finely chopped

2 tablespoons fresh lemon juice

3 garlic cloves, minced

1 teaspoon cayenne

1 teaspoon ground cumin

2 teaspoons kosher salt, plus more to season

1 teaspoon freshly ground black pepper, plus more to season

1 (3 1/2-pound) chicken, halved, breast and rib bones removed, leg bones left intact

Vegetable oil, for brushing grill

Directions

 

Gather the ingredients.

 

In a large bowl, mix yogurt, cilantro, lemon juice, garlic, cayenne, cumin, 2 teaspoons salt, and 1 teaspoon pepper. Transfer marinade to a large, resealable plastic bag. Add chicken halves and turn to coat. Seal bag and transfer to a baking dish. Refrigerate for at least 3 hours or overnight. Bring chicken to room temperature before grilling.

 

Set up a gas grill for indirect grilling, then oil grate and heat to medium-high (400°F).

 

Remove chicken from marinade, scraping off any excess; discard marinade. Season chicken with salt and pepper to taste. Set chicken skin-side up on grate over indirect heat. Close grill and cook, turning once, until chicken is browned and nearly cooked through, about 25 minutes. Use a spray bottle filled with water to stop flare-ups.

 

Reduce grill heat to moderately low. Flip chicken and grill over direct heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in inner thighs registers 160°F, about 15 minutes more.

 

Transfer chicken to a carving board and let rest for 10 minutes before carving.

 

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