Grilled Baharat Chicken with Yoghurt Garlic Marinade

Coat the chicken evenly in the yoghurt marinade. Serve with a lemony salad and flatbread for a simple, spice-forward meal.

The Stuff:

• 1/2 Cup plain yoghurt
• 1 Tablespoon lemon juice
• 1/2 Cup chopped fresh parsley
• 1 Tablespoon extra virgin olive oil
• 2 Cloves garlic, minced
• 2 ½ Teaspoons Never Not Eating Baharat, Ras el Hanout or Lebanese 7 Spice
• 1/2 Teaspoon salt
• 1/2 Teaspoon freshly ground black pepper
• 1 1/2 Pounds skinless, boneless chicken breasts

The Method:

Marinate the chicken:

1. Mix the marinade ingredients (yoghurt, lemon juice, parsley, olive oil, garlic, Never Not Eating Baharat, Ras el Hanout or Lebanese 7 Spice, salt, and pepper) together in a medium sized bowl.
2. Add the chicken pieces to the bowl and thoroughly coat with the marinade.
3. Cover with plastic wrap and chill in the refrigerator for 2 hours to overnight.
4. Grill the chicken: Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. Allow for one side of the grill to be the "cool" side. If you do not have a grill, you can use a cast-iron grill pan on your stove.
5. Grill the chicken breasts over direct high heat for a couple of minutes on one side. Then turn them over and move them to the cool side of the grill. Cover and cook for a few minutes more, until the chicken is cooked through.
6. Remove the meat from the grill when the internal temperature of the chicken breast reaches 165°F and serve immediately.