Iranian grilled chicken

I haven't posted in forever so I am going to try and get back on board and post a recipe a week or so. Today I am going to share 2. The first is the amazing grilled chicken my mom makes that I have now also perfected so here it goes.

Marinade should be done the night before or in the morning for best results. Additionally, my mom will often do this when she buys the chicken then sticks it in the freezer with the marinade all over it then thaws what she needs when she needs it.

I prefer to use chicken breast however with that said note that breast meat does often cook up drier than the darker meets but this marinade helps with that.

- however much chicken you need I usually start with about 5 pounds.
- cut into 3" chunks and remove the fat and fascia.
- cover well with a layer of plain yogurt
- add about 1/4 cup of lemon juice
- salt and pepper to taste
- add an entire large onion chopped up into small pieces
- mix it up real well
- stick it in the fridge for at least 8 hours, best if done over night.


- grill; be sure to cook slowly do not turn the heat up high as this dries out the meat.