Palestinian Chicken

Directions

1. 1
   Rinse chicken under cold running water, drain and blot dry with paper towels; arrange breasts in a non-reactive baking dish large enough to hold them in one layer and set aside (I use a large, heavy-duty ziploc bag to marinate them).
2. 2
   Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a small bowl and whisk to blend; pour over chicken and spread over breasts to cover completely.
3. 3
   Cover and let marinate, refrigerated, 4-12 hours (the longer the better).
4. 4
   Preheat the grill using indirect heat. See note below.
5. 5
   When ready to cook, oil the grill grate; remove the chicken from the marinade and arrange, skin side down, on the hotter section of the grill. Cook until the skin starts to brown (3-5 minutes). Move to the cooler section of the grill and continue grilling until the skin is thoroughly browned (5-7 more minutes). Watch carefully and use tongs to move pieces away from flare-ups.
6. 6
   Turn the breasts and move them back to the hotter section of the grill. Brown the second side well (3-5 minutes), then move them back to the cooler side of the grill to finish cooking. The juices will run clear when the meat is pierced.
7. 7
   Note: If you are using boneless, skinless breasts, cook on direct med-high heat 4-6 minutes per side.