Grilled Yogurt Chicken With Mint

"From whatscookingamerica.net I normally don't like mint in savory dishes, but I like this. Prep time does not include marinating time."
 
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Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.
  • Pat the chicken pieces dry.
  • 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.
  • Preheat grill. Remove the chicken pieces from the marinade. Place chicken on prepared grill and proceed as follows:

  • 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.
  • 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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RECIPE SUBMITTED BY

If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.
 
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