In a large bowl, combine the yogurt, ginger
, cumin, chile 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 the 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, and 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, 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 some of the Harissa and serve immediately.