Yoghurt-Marinated Grilled Chicken

Coat the chicken thoroughly with the yoghurt marinade. Serve with a chopped salad and bread for a fresh contrast to the grilled spice coating.

The Stuff:

• 1 Cup full-fat plain Greek yoghurt
• 1 Cup lightly packed cilantro, finely chopped
• 2 Tablespoons fresh lemon juice
• 3 Garlic cloves, minced
• 1 Teaspoon Never Not Eating Chraime (you could also use any of your favourite Never Not Eating pice blends in this one)
• 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 the grill

The Method:

1. In a large bowl, mix yoghurt, 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.
2. Set up a gas grill for indirect grilling, then oil the grate and heat to medium-high (400°F).
3. Remove chicken from marinade, scraping off any excess; discard marinade. Season chicken with salt and pepper to taste.
4. 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.
5. 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.