Grilled Yogurt Chicken With Mint

• 4 chicken breast halves, boneless and skinless
• 1 cup plain yogurt
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 lemon, minced zest of
• 14 cup fresh mint leaves, chopped
• 2 teaspoons cumin
• 12 teaspoon cayenne pepper
• 1 12 teaspoons sea salt

1. In a shallow dish (non-aluminum) 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.
2. Pat the chicken pieces dry.
3. Add the chicken to the yogurt marinade, turning to coat both sides; cover with plastic wrap and let marinate in the refrigerator at least 8 hours, preferably 24 hours.
4. Preheat grill.
5. Remove the chicken pieces from the marinade.
6. Place chicken on prepared grill and proceed as follows:.
7. 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.
8. Turn the chicken often and don't let it burn.
9. 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).
10. Do not close the lid on the barbecue.
11. For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill.
12. 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.

chicken, plain yogurt, extra virgin olive oil, garlic, lemon, mint, cumin, cayenne pepper, salt

Taken from www.food.com/recipe/grilled-yogurt-chicken-with-mint-462709 (may not work)