This 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.
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet
Recipe Index. Also check out my
Nutritional Chart
for fat grams, fiber grams, and
calories for all your favorite foods.
Grilled Yogurt Chicken with Mint Recipe
Recipe Type: Poultry
,
Mint, Chicken,
Yogurt
Yields: 4 servings
Prep time: 10 min
Cook time: 25 min
Ingredients:
4 chicken breast halves, boneless and skinless*
1 cup plain yogurt
2 tablespoons extra-virgin
olive oil
3 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
*
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.
Preparation:
I
n
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.
Preheat 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.
F
or 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.
This
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:
Thermapen Thermometer.
Makes 4 servings.
