Chicken Breasts With Afghani Yogurt Marinade
|Plain yogurt||3⁄4 Cup (12 tbs)|
|Onion||1 Small, coarsely chopped|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Garlic||4 Clove (20 gm), crushed through a press|
|Freshly squeezed lemon juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Paprika||1 1⁄2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Skinless boneless chicken breasts||24 Ounce (4 breasts, about 6 ounces each)|
Place all ingredients, except chicken, in blender or food processor and mix until smooth.
Pour into a baking dish.
Add chicken; cover dish and refrigerate at least 4 hours, turning chicken occasionally.
Season grill grates; preheat on HI for 5 minutes, then reduce to appropriate cook setting.
Grill chicken 25 to 35 minutes, or until cooked through, turning every 5 minutes.