Wash the Chicken, remove the skin, and pat dry. With the point of a sharp knife, cut several short, shallow (about
Coat the chicken with the yogurt marinade and refrigerate covered for at least 2 hours and up to 12 (see Note). Turn occasionally. Prepare a charcoal fire with medium-hot coals and brush the grill with oil. Remove the chicken from the marinade and wipe clean with your fingers. Grill slashed side up until richly colored. Turn and grill on the other side until cooked through.
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