Palestinian Chicken

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 chicken breast halves (bone-in with skin, 6-8 ounces each)
• 1 cup plain yogurt (whole milk)
• 3 tablespoons fresh lemon juice
• 6 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves

Recipe

• 1 rinse chicken under cold running water, drain and blot dry with paper towels; arrange breasts in a non-reactive baking dish large enough to hold them in one layer and set aside (i use a large, heavy-duty ziploc bag to marinate them).
• 2 combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a small bowl and whisk to blend; pour over chicken and spread over breasts to cover completely.
• 3 cover and let marinate, refrigerated, 4-12 hours (the longer the better).
• 4 preheat the grill using indirect heat. see note below.
• 5 when ready to cook, oil the grill grate; remove the chicken from the marinade and arrange, skin side down, on the hotter section of the grill. cook until the skin starts to brown (3-5 minutes). move to the cooler section of the grill and continue grilling until the skin is thoroughly browned (5-7 more minutes). watch carefully and use tongs to move pieces away from flare-ups.
• 6 turn the breasts and move them back to the hotter section of the grill. brown the second side well (3-5 minutes), then move them back to the cooler side of the grill to finish cooking. the juices will run clear when the meat is pierced.
• 7 note: if you are using boneless, skinless breasts, cook on direct med-high heat 4-6 minutes per side.