 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
|
I have yet to make it, but it sounds like a flavorful twist to traditional grilled chicken. The Languedoc region of France features a number of Meditteranean ingredients. Ingredients:
4 tablespoons plain low-fat yogurt |
3 tablespoons sun-dried tomato paste |
1 tablespoon olive oil |
1/4 cup fresh basil leaf, crushed lightly |
2 garlic cloves, chopped |
4 chicken quarters |
Directions:
1. Combine first five ingredients (yougurt through garlic) and mix well.
2. Place the chicken quarters in a large zip-top bag or glass dish. Add the marinade and toss chicken to coat well.
3. Marinate at least 2 hours in the refrigerator (up to 8 hours), and then remove and leave covered at room temperature for 30 minutes.
4. Grill over medium heat for 30-45 minutes, turning every 5-7 minutes.
|
|