In a large bowl, combine the yogurt
, cumin, chili flakes and salt. Whisk
until smooth and pour into a baking dish
. Lay the chicken halves, skin side up, in the yogurt mixture. Cover with plastic wrap
and refrigerate for a couple of hours to marinate.
Preheat a very clean grill to medium. When the grill is hot, brush with oil.
Remove the chicken from the yogurt, leaving any excess behind, and lay them out on the grill skin side down. Cook until the skin is brown and crispy then flip. You want to roast
them, essentially, on the grill, and avoid "flaming" them or cooking them over too intense heat. That would dry them out. Grill
the chicken until an instant-read thermometer inserted into the thigh registers between 155 degrees F and 160 degrees F, about 35 to 40 minutes.
Remove the chicken from the grill to a cutting board Cut into small pieces or serve whole, family style. Transfer to a serving platter and sprinkle with lemon juice
. Top with Harissa
and serve immediately.
This North African condiment
is one of my favorites to have on hand for those spicy moments. I love adding a dollop
of this to salad dressings or sauteed