Grilled Yogurt Chicken With Mint

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 chicken breast halves, boneless and skinless
• 1 cup plain yogurt
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 lemon, minced zest of
• 1/4 cup fresh mint leaves, chopped
• 2 teaspoons cumin
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons sea salt

Recipe

• 1 in a shallow dish (non-aluminum) just large enough to hold the chicken breasts, combine the yogurt, olive oil, garlic, lemon zest, mint leaves, cumin, cayenne pepper, and salt; set aside.
• 2 pat the chicken pieces dry.
• 3 add the chicken to the yogurt marinade, turning to coat both sides; cover with plastic wrap and let marinate in the refrigerator at least 8 hours, preferably 24 hours.
• 4 preheat grill. remove the chicken pieces from the marinade. place chicken on prepared grill and proceed as follows:.
• 5 for barbecue with charcoal: when coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. turn the chicken often and don't let it burn. breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees f. (juices will run clear when cut with the tip of a knife). do not close the lid on the barbecue.
• 6 for gas barbecue (since you cannot maintain a hot fire without closing lid): place prepared chicken onto hot grill. cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees f. (juices will run clear when cut with the tip of a knife); turning several times during barbecuing.