This yogurt marinade keeps chicken moist on the grill, and adds a lot of flavor. I use half the marinade for the chicken, and add some chopped cucumber to the rest making a nice raita to accompany the meal. I always make grilled pitas with herbs when I make this dish - they are a favorite with our family...I'll post the how to for them tomorrow.
1 cup plain greek yogurt
1 clove garlic, finely minced
1 teaspoon salt
Zest and juice of 2 lemons
1-2 tablespoons tahini
3/4 cup freshly chopped cilantro
Combine all ingredients in a medium bowl and whisk to combine.
I used half the marinade for about 3 1/4 pounds of thin chicken cutlets, to serve 6 adults and 4 children. If you are cooking for a smaller group just use as much of the marinade as you need to coat the chicken. Add about a cup of grated or finely chopped cucumber to the remaining marinade to make raita.
Allow chicken to marinate for at least an hour, and up to 4 hours. I find that chicken is prone to sticking, even on a very hot grill. To help prevent this I fold up a paper towel and pour a couple tablespoons of oil on it. Using a pair of tongs rub the oil onto the grill grates. The grill should be medium hot for this dish - hot enough to get some nice browning, but low enough that you do not burn it while being sure the chicken is fully cooked. Grill for a few minutes on each side, or until chicken is cooked through.