Grilled Yogurt Chicken with Mint is probably the most tender grilled chicken you'll ever eat! The live cultures contained in the yogurt break down the
proteins and tenderizes the chicken pieces, leaving them juicy and tender.
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Grilled Yogurt Chicken with Mint Recipe:
Yields: 4 servings
Prep time: 10 min
Cook time: 25 min
4 chicken breast halves, boneless and skinless*
1 cup plain yogurt
2 tablespoons extra-virgin
Zest (rind) of one
1/4 cup chopped fresh
2 teaspoons cumin
1/2 teaspoon of cayenne pepper
1 1/2 teaspoons coarse
* The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
In a shallow dish (non-aluminum container) 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.
Rinse the chicken pieces well and pat dry. Add the chicken to the yogurt marinade, turning to coat both sides; cover with plastic wrap
and let marinade in the refrigerator at least 8 hours, preferably 24 hours.
Barbecue 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
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Makes 4 servings.