Grilled Chicken with Harissa Yogurt Sauce

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.