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Grilled Harissa-Spiced Chicken
45 minutes 25 minutes active, plus marinating
Spicy, smoky and tangy, harissa is a fragrant chili paste ubiquitous in North African cuisine. We temper its zingy heat by combining it with cool yogurt and mint, as well as bright lemon juice and zest, to make both a marinade and serving sauce for grilled chicken. We make yogurt work two ways; it tenderizes the chicken and helps seasonings stick to the skin. If your grill pan is on the smaller side, simply cook the chicken in batches. Serve with warmed flatbread or couscous, or slice the chicken for adding to salads or tucking into sandwiches.
tablespoons (½ cup) plain whole-milk yogurt, divided