product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Grilled Chicken with Harissa Yogurt Sauce

Serves 4
Time 6 hr 30 min
Dry brining helps the warm spices permeate the meat, and spatchcocking (or butterflying) the chicken ensures even cooking on the grill. But if spatchcocking doesn’t sound like something you want to tackle, our butchers are happy to do this for you. Served with a tangy harissa-spiced yogurt sauce, this mouthwatering grilled chicken is sure to liven up your next outdoor party.
Special Diets:
Ingredients
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 (4.0-pound) whole chicken
  • 4 teaspoons kosher salt
  • 3 tablespoons vegetable oil
  • Harissa Yogurt Sauce (recipe follows), for serving
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Toast coriander and cumin seeds in a small dry skillet over medium heat, shaking often, until very fragrant, about 2 minutes. Transfer to a mortar and pestle, or spice grinder, to cool and then finely grind. Transfer to a small bowl.

Place chicken breast-side down on a cutting board. With kitchen shears or a very sharp boning knife, remove the backbone by cutting down either side. Cut off the wing tips. Turn chicken breast-side up and press firmly on the breastbone until you hear it crack and chicken lies just about flat.

Season generously on both sides with salt, then gently loosen the skin over the breast to season underneath the skin. Rub spice mixture all over both sides of chicken and under the skin.

Place on a wire rack set in a rimmed baking sheet and tuck the wings underneath the breast, then cover and refrigerate at least 4 hours and up to 2 days.

Let chicken sit at room temperature 1 hour before grilling. Drizzle with oil and pat all over.

Prepare a grill for medium-high indirect heat. On a gas grill, keep the flames high to medium-high on one side of the grill and very low on the other side. For a charcoal grill, wait until your coals are very hot and lightly ashen, then carefully push them to one side.

Meanwhile, combine all Harissa Yogurt Sauce ingredients (except the mint) in a small bowl. Whisk well and transfer to a small serving bowl. Set aside.

Place chicken on the grill skin-side down and cover the grill. Grill until the skin is lightly brown, 15 – 20 minutes, then flip — covering the grill again — and cook until the skin is crisp and well-browned, and an instant-read thermometer inserted into the thickest part of the thigh and breast without touching bone reads 165°F, or until fully cooked. Transfer to a cutting board and let rest 15 minutes before carving. Serve with Harissa Yogurt Sauce that has been garnished with the fresh mint.

Harissa Yogurt Sauce
Makes about 1 cup

1 cup plain Greek yogurt
1 tablespoon harissa sauce
1 tablespoon lemon zest plus 1 tablespoon fresh lemon juice (from 2 lemons)
1 medium garlic clove, finely chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons fresh mint leaves, julienned (cut into thin ribbons)

Combine all ingredients (except the mint) in a small bowl. Whisk well and transfer to a small serving bowl. Garnish with mint to serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 (4.0-pound) whole chicken
  • 4 teaspoons kosher salt
  • 3 tablespoons vegetable oil
  • Harissa Yogurt Sauce (recipe follows), for serving
Shop with Prime

Exclusively for Prime members in select ZIP codes.