- 1 cup nonfat plain yogurt
- 1/2 cup chopped mint
- 1 large clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 4 skinless, boneless chicken breast halves (each about
5 ounces)
- Handful of mint sprigs, optional
In a shallow dish just large enough to hold the chicken,
combine the yogurt, mint, garlic, cumin, salt, and cayenne.
Use your hands to flatten the chicken to an even thickness
of about 1/2 inch. Add to the yogurt marinade, turning
to coat both sides. Let stand 30 minutes at room temperature
or up to 2 hours in the refrigerator.
Prepare a medium-hot barbecue fire. Lightly oil the grill
rack or coat with a nonstick vegetable spray. Just before
cooking, dampen all but 4 of the optional mint sprigs
and toss them onto the coals.
Grill the chicken, turning once, for a total of 6 to
8 minutes, until the meat is white throughout. Garnish
the dish with the reserved mint sprigs, if you are using
them.
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