Middle Eastern Grilled Chicken
Buy chicken breasts on special to save a bundle on this Middle Eastern Grilled Chicken. To keep them at their peak, wrap each tightly in plastic wrap. Place them in a plastic freezer bag and remove as much air as possible. Freeze for up to 6 months.
4 bone-in chicken breast halves
1 cup plain yogurt
3 Tbsp fresh lemon juice
6 cloves garlic, minced
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp pepper
1/4 tsp ground cardamom
1/8 tsp ground cloves
Arrange chicken in a small baking dish.
Combine yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom and cloves in a small bowl. Mix well.
Pour the yogurt mixture over the chicken; spread evenly. Refrigerate until ready to cook, at least 20 minutes.
Preheat grill. Oil grill rack. Grill chicken, starting skin side down and turning once, until juices run clear when meat is pierced with a knife, about 20 minutes.
Middle Eastern Grilled Chicken tip: You can save cooking time and serve an easy-to-eat entre by cutting the chicken into large cubes and making kebabs. Alternate the chicken pieces with colorful bell pepper chunks.