- 1 cup full-fat plain Greek yogurt
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1 cup lightly packed cilantro, finely chopped
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2 tablespoons fresh lemon juice
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3 garlic cloves, minced
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1 teaspoons Never Not Eating Chraime (you could also use any of your favourite Never Not Eating pice blends in this one)
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2 teaspoons kosher salt, plus more to season
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1 teaspoon freshly ground black pepper, plus more to season
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1 (3 1/2-pound) chicken, halved, breast and rib bones removed, leg bones left intact
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Vegetable oil, for brushing the grill
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In a large bowl, mix yogurt, cilantro, lemon juice, garlic, Never Not Eating Chraime, 2 teaspoons salt, and 1 teaspoon pepper. Transfer marinade to a large, resealable plastic bag. Add chicken halves and turn to coat. Seal the bag and transfer to a baking dish. Refrigerate for at least 3 hours or overnight. Bring chicken to room temperature before grilling.
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Set up a gas grill for indirect grilling, then oil the grate and heat to medium-high (400°F).
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Remove chicken from marinade, scraping off any excess; discard marinade. Season chicken with salt and pepper to taste.
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Set chicken skin-side up on the grate over indirect heat. Close the grill and cook, turning once, until the chicken is browned and nearly cooked through, about 25 minutes. Use a spray bottle filled with water to stop flare-ups.
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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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