Grilled Yogurt Chicken with Mint is probably the most tender grilled chicken you will ever eat! The live cultures that is contained in the yogurt breaks down the proteins and tenderizes the chicken pieces – leaving this Grilled Yogurt Chicken very juicy and tender, plus refreshing, zesty and very delicious. This recipe calls for using chicken breasts, but you could also use chicken thighs or legs.
This Grilled Yogurt Chicken is excellent served with Grilled Pineapple. Grilling does wonderful things to fruit as it caramelizes the sugars creating a golden brown color and intensity of flavor. The fruit is sweet to start with and the glaze caramelizes and makes it taste like an exotic finish to any outdoor dinner.
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.
Preheat Barbecue grill. Remove the chicken pieces from the marinade. Place chicken on prepared grill and proceed as follows:
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 do not let them burn. Chicken 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.
Makes 4 servings.
* 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 F. effectively destroys the most common culprits behind food-borne illness.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Dinner Grilled Chicken Breasts/Legs/Wings/Thighs Healthy Recipe Index (Low fat, Low Calorie, Low Carb) Summer