Ingredients:

1 cup of full-fat plain Greek yogurt
1 cup of lightly packed cilantro, finely chopped
2 tbsp of fresh lemon juice
3 garlic cloves, minced
1 tsp of cayenne
1 tsp of ground cumin
Kosher salt
Pepper
One 3 1/2-pound chicken—halved, breast and rib bones removed, leg bones left intact
Vegetable oil, for brushing

Cooking process. In a large resealable plastic bag, mix the yogurt with the cilantro, lemon juice, garlic, cayenne, cumin, 2 teaspoons of salt, and 1 teaspoon of pepper. Add the chicken halves and turn to coat. Seal the bag and transfer it to a baking dish. Refrigerate for at least 3 hours or overnight.

Bring the chicken to room temperature before grilling. Set up a gas grill for indirect grilling, then heat to 400°F and oil the grate. Remove the chicken from the marinade, scraping off any excess. Season the chicken with salt and pepper. Set the chicken skin side up on the grate over indirect heat. Close the grill and cook, turning once until the chicken is browned and nearly cooked through, for about 25 minutes. Reduce the heat to medium-low. Flip the chicken and grill it over direct heat, turning occasionally, until lightly charred. Transfer the chicken to a carving board and let it rest for 10 minutes before carving.

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