Grilled Yogurt Chicken With Mint

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   ["In a shallow dish (non-aluminum) 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.", "Pat the chicken pieces dry.", "Add the chicken to the yogurt marinade, turning to coat both sides; cover with plastic wrap and let marinate in the refrigerator at least 8 hours, preferably 24 hours.", "Preheat 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."]

* Per serving · 4 servings · Values may vary.