Grilled Yogurt Chicken with Mint with Salad and Rice

THURSDAY
Grilled Yogurt Chicken with Mint
4 chicken breast halves, boneless and skinless*
1 cup plain yogurt
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Zest (rind) of one lemon, minced
1/4 cup chopped fresh mint leaves
2 teaspoons cumin
1/2 teaspoon of cayenne pepper
1 1/2 teaspoons coarse salt
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
In a shallow dish (non-aluminum container) just large enough to hold the chicken breasts, combine the yogurt, olive oil, garlic, lemon zest, mint leaves, cumin, cayenne pepper, and salt; set aside.
Rinse the chicken pieces well and pat dry. Add the chicken to the yogurt marinade, turning to coat both sides; cover with plastic wrap and let marinade in the refrigerator at least 8 hours, preferably 24 hours.
Preheat barbecue grill. Remove the chicken pieces from the marinade. Place chicken on prepared grill and proceed as follows:
For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.
For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife); turning several times during barbecuing.

Serve with salad and steamed rice.