Grilled Yogurt Chicken with Mint
  • Cooking Time: 45 min
  • Servings: 6
  • Preparation Time: 20 min
  • Whole chicken cut into 8 pieces
  • 1 cup plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, minced
  • Zest (rind) of one lemon, minced
  • 1/4 cup chopped fresh mint leaves
  • 2 teaspoons cumin
  • 1/2 teaspoon of cayenne pepper
  • 1 1/2 teaspoons coarse salt
  1. In a bowl big enough to marinate the chicken, combine the yogurt, olive oil, garlic, lemon zest, mint leaves, cumin, cayenne pepper, and salt; set aside.
  2. Rinse the chicken pieces well and pat dry. Add the chicken to the yogurt marinade, turning to coat both sides; cover with plastic wrap (or put in a plastic bag). Let marinade in the refrigerator at least 8 hours, preferably 24 hours.
  3. Preheat barbecue grill. Remove the chicken pieces from the marinade. Place chicken on prepared grill and proceed as follows:
  4. 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.
More Chicken!!! yay!