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Grilled Yogurt Chicken With Mint

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“From whatscookingamerica.net I normally don't like mint in savory dishes, but I like this. Prep time does not include marinating time.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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