Seriously Simple: Grilled Turkish Chicken with Yogurt Sauce
1 small bunch parsley, for garnish
1. Thoroughly combine the marinade ingredients in a bowl large enough to hold the chicken. Add the sliced lemons and taste for seasoning.
2. Reserve 1 cup of the marinade with some of the lemon slices for the sauce. Refrigerate.
3. Place the chicken pieces in the bowl and, using your hands, evenly coat all the pieces with the marinade. Cover and refrigerate overnight and up to 24 hours for the best flavor, turning occasionally.
4. Prepare barbecue for medium-heat grilling. Remove the chicken from the marinade and grill 3 inches from the flame for 7 to 12 minutes on each side, depending on size.
5. Place on serving platter, garnished with parsley. Serve immediately with the reserved sauce.
Advance Preparation: This may be prepared 1 day in advance through step 3 and also 4, if serving cold. Refrigerate after grilling.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
