Serves: 4
Total Calories: 63
1. Rinse the chicken breasts under cold running water, then drain and blot dry with paper towels. Arrange the breasts in a nonreactive baking dish large enough to hold them in one layer and set aside.
2. Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a small nonreactive bowl and whisk to blend. Pour the mixture over the chicken in the baking dish and spread it over the breasts to cover completely, using your fingers. Cover and let marinate, in the refrigerator, 4 to 12 hours (the longer the better).
3. Preheat the grill, using the two-tiered method.
4. When ready to cook, oil the grill grate. Remove the chicken breasts from the baking dish and arrange, skin side down, on the grate over the hotter section of the grill. Cook.
5. Transfer the chicken breasts to serving plates or a platter and serve.
Serves 4
This Palestinian Chicken recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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