While driving home from our camping trip, we encountered a colossal downpour, running through it from the restaurant after lunch and slowing down to accommodate the vigorous, pelting rain and flow of water on the interstate once we were back on the road. It stopped after a while, and my son, who was captivated by the gorgeous aftermath insisted on taking this picture.
Once home, we grilled chicken outdoors in the clean, fresh air to welcome the unofficial start of summer.
LEMON YOGURT CHICKEN
1 cup plain Greek yogurt
1/2 lemon juiced, plus 1 tablespoon lemon juice
zest from 1 lemon
1 tablespoon olive oil
4 cloves garlic, crushed
1 tablespoon paprika
1 teaspoon herbes de provence
1 teaspoon salt
1 teaspoon ground black pepper
4 to 6 chicken thighs
1 teaspoon harissa
Whisk together 1/2 cup yogurt, juice from 1/2 a lemon, lemon zest, olive oil, garlic, paprika, herbes de provence, salt and pepper. Pour into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air and seal bag. Marinate in refrigerator for at least 3 hours.
Heat an outdoor grill for medium-high heat and lightly oil the grate.
Combine remaining 1/2 cup yogurt, remaining 1 tablespoon of lemon juice and the harissa in a small bowl. Set aside.
Remove chicken from bag and transfer to a plate lined with paper towels. Pat chicken dry, season with a pinch of salt.
Grill chicken on preheated grill for 2 minutes, turn each piece and move to indirect heat. Grill, turning occasionally until well browned and meat is no longer pink in the center, 25 to 30 minutes.
Serve chicken with yogurt-harissa mixture on the side.
Recipe adapted from Allrecipes