Grilled Lemon Yogurt Chicken

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 165 degrees F (74 degrees C).

Serve chicken with the yogurt harissa mixture on the side.