Grilled Yogurt Chicken With Mint
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
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
Paris D
United States
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.