Sunset Chicken with Yogurt and Herbs
Author: Nicole
Ingredients
  • 1 whole chicken (4 to 5 pounds) with skin on
  • 10 ounces fat-free plain yogurt (Greek or traditional)
  • ½ cup chopped herbs (rosemary, thyme, tarragon, dill, lavender, etc.)
  • 1 lemon (zest and cut in half)
  • 4 cloves of garlic, crushed
Instructions
  1. In a medium bowl mix yogurt with herbs, lemon zest and garlic.
  2. Spread the mixture all over the chicken including some between the breast and the skin as it will help to keep the breast meat moist. Add the lemon pieces to the cavity of the chicken.
  3. Place the chicken on a platter, lightly cover it with foil (non-stick if you have it) and place in the refrigerator for a few hours.
  4. Preheat the grill to high. Place the chicken breast side up on the grill. Turn off center burner and turn side burners down to medium. You’ll want to keep the heat 325°F to 350°F. Once you’ve reached the right temperature resist the temptation to open the grill as much as possible. The chicken takes about 1-1/2 to 2 hours. It’s done when a meat thermometer inserted into the thickest part of the thigh registers 160°F to 170°F or when thigh is pierced with a fork and juices run clear.
  5. Remove chicken to a cutting board and let sit for a few minutes before carving.
Notes
* The chicken cooks directly on the grill or if you happen to have a beer can chicken roaster you can use that to stand the chicken up (minus the beer can) which is what we did. Face the breast side of the chicken towards the front of the grill. I suppose there’s no reason you couldn’t also add the beer can.
Recipe by Riegl Palate at https://www.rieglpalate.com/sunset-chicken-with-yogurt-and-herbs/