YOGURT-MARINATED GRILLED CHICKEN

Yogurt-marinated grilled chicken is tender & juicy with this marinade made for summer grilling. Made more flavorful with Sel Magique Classic Blend. Plan ahead to prepare and let marinade for at least 3 hours or overnight, then ready-to-grill - promise it will be worth the wait!

Prep Time30

Course: dinner, lunch

Cuisine: American, Greek

Keyword: Grill

Ingredients

1 cup full-fat plain Greek yogurt
1 cup fresh cilantro, finely chopped and lightly packed Dislike cilantro? Use Italian parsley instead.
2 tbs fresh lemon juice
3 cloves garlic, minced
1 tsp cayenne
1 tsp cumin, ground
Sel Magique Classic Blend
1 tsp fresh ground black pepper
1 3.5 lb whole chicken, halved, breast & rib bones removed, leg bones left intact substitute boneless chicken breasts if desired
vegetable oil to prepare grill

Instructions

In a large bowl, mix yogurt, cilantro, lemon juice, garlic, cayenne, cumin, 1.5 teaspoons of Sel Magique Classic Blend, 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 grill and heat to medium-high (400°F).
Remove chicken from marinade, scraping off any excess; discard marinade. Season chicken with a dash of Sel Magique and pepper to taste. Don't over-salt.
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. If using chicken breasts, do as above, but grill for 10-15 minutes checking to not overcook.
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. Garnish with chopped cilantro (or parsley) and serve.