Harissa yogurt grilled chicken

Prep 15 min
Total 45 min
Plus 4 hours marinating time
Serves 6



2 cups
3% plain yogurt
garlic cloves, minced
3 tbsp
extra-virgin olive oil
1 1/2 tsp
ground cumin
2 tsp
kosher salt
1 tsp
1.5 kg
chicken, spatchcocked


1 1/2 tsp
1 tsp
1 1/2 tbsp
smoked or sweet paprika
1 tsp
kosher salt
garlic cloves, minced
3 tbsp
extra-virgin olive oil
1 tbsp
red-wine vinegar


  • STIR yogurt, garlic, oil, cumin, pepper flakes, salt and pepper in a resealable bag or large casserole dish. Add chicken and press, turning to coat. Refrigerate for at least 4 hr, preferably overnight, turning over once.
  • HARISSA: Toast caraway, coriander and cumin seeds in a small frying pan over medium-low. Cook, swirling, until fragrant, 2 to 3 min. Place on cutting board and crush, using bottom of saucepan or frying pan. Transfer to a bowl and stir in paprika, pepper flakes, salt, garlic, oil and vinegar.
  • PREHEAT barbecue to high. Oil grill. Remove chicken from marinade. Reduce heat to medium-low and cook chicken, skin-side down,lid closed, for 15 min. Flip chicken and continue to grill, lid closed, until chicken feels springy when pressed, 15 to 20 more min.
  • SPOON 3 tbsp of the harissa over both sides of chicken and grill for 1 min each side. Serve chicken with remaining harissa and garnish with cilantro.


Kitchen Tip: To spatchcock a chicken, place, breast-side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove. Flip over and, using palm, press firmly on breastbone to flatten.


Calories 345, Protein 26 g, Carbohydrates 4 g, Fat 25 g, Fibre 1 g, Sodium 571 mg. Good source of vitamin A

Chatelaine Basics: How to break down a chicken

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