• Grilled Chicken with Yogurt and Mint

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  • 2 tablespoons lemon juice
    4 boneless, skinless chicken-breast halves
    2 peeled garlic cloves
    1 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1 tablespoon chopped, fresh mint leaves (or 1 teaspoon dried)
    1 cup plain yogurt
    In a glass or ceramic baking dish, sprinkle the lemon juice over the chicken; let stand for 10 minutes, turning once.
    Chop the garlic with the salt, then crush to a paste with flat side of your knife. In a small bowl, combine garlic paste with the pepper, mint and yogurt, mixing well.
    Spread mixture over chicken breasts, spooning any excess lemon juice over chicken as well. Marinate for 1 hour at room temperature.
    To cook chicken, either grill over hot coals, until done, for about 7 minutes per side; or broil in oven about 7 inches from heat, cooking for 8 to 10 minutes per side.
    Makes 4 servings.
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