Wrap two bricks with foil, or have a cast iron pan with a few heavy cans handy. Prepare gas or charcoal grill for high, indirect heat (coals to one side of the grill, or leave half of the burners of a gas grill off).
Place chicken on work surface, skin side up. Use your palm to press firmly on the breastbone to flatten breast.
In a small bowl mix together olive oil and harissa paste. Brush mixture all over both sides of the chicken, and season well with salt. Tuck wings under breast.
Place chicken, skin side down, on the indirect side of the grill. Set bricks or cast iron pan plus cans on top, and grill, covered, until skin is golden and crisp, 25 to 30 minutes.
Using tongs, remove bricks or pan; turn chicken and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 160, about 25 to 30 minutes more.
Meanwhile, in a food processor combine parsley, cilantro, scallions, olive oil, and lemon juice. Pulse until chopped. Add skyr and season to taste with salt, pulse until smooth.
A personal favorite, whether scaled down for a weeknight dinner, or scaled up on a fabulous platter for a special occasion or dinner party. Developing this seasonal entree salad was a delight from start to finish.
It might come as a surprise that there is a rich tradition of grilling in Iceland. And not just hot dogs and pork chops during the short, bright summer months but all over the island you will find brave homecooks grilling a leg of lamb in a snowstorm.Using Skyr is one of the easiest ways to tenderize meat. The best part of using Skyr as a tenderizer when grilling, is that it caramelizes in the heat, giving the meat a nice crust and a wonderful, slightly tangy flavor.So with the grilling obsessed nation who eats tons of skyr every year in mind, we created this recipe of versatile marinade which not only tenderizes your meat but doubles as a side sauce as well.