RecipeChicken
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flameChickenGrilledWeekend project
Yogurt-Marinated Grilled Chicken
Prep30 mins
Cook5 hrs 10 mins
Serves4 servings
Method
Steps
- 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.
Originally published at foodandwine.com. Reproduced for personal collection.
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