Ingredients:
· ½ cup plain low-fat Greek yogurt
· 4 cloves garlic, crushed
· ½ lemon, juiced
· 1tbsp lemon zest
· 1tbsp olive oil
· 1tbsp paprika
· 1tsp salt
· 1tsp ground black pepper
· 1 whole chicken, cut into 8 pieces
· 1 pinch of salt

For yogurt sauce:
· ½ cup plain low-fat Greek yogurt
· 1tbsp lemon juice
· 1tsp harissa

Method:
Whisk together yogurt, garlic, lemon juice and zest, olive oil, paprika, salt and black pepper in a medium bowl. Pour into a large re-sealable plastic bag. Add chicken; stir to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least three hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. To make the sauce, stir together yogurt, lemon juice and harissa in a small bowl until combined. Set aside.
Remove chicken to a plate or baking sheet lined with paper towels; discard marinade. Pat chicken dry with more paper towels. Season with a pinch of salt. Grill chicken, skin-side down, on the preheated grill for two minutes. Turn over each piece and move to indirect heat. Continue grilling, turning often, with the lid down until well-browned and meat is no longer pink in the centre, 30-35 minutes. Serve chicken with sauce on the side.