Grilled Baharat Chicken with Yogurt Garlic Marinade

The Stuff:

• 1/2 cup plain yogurt
• 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 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 (yogurt, lemon juice, parsley, olive oil, garlic, cumin, paprika, cinnamon, 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 from 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 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.