1kg Chicken Pieces
1 Cup Plain Greek Yogurt
4 Cloves Garlic, minced
1/2 Tblsp Fresh Ginger, minced
1 Tblsp Dried Mint
1 Juice of 1 Lemon
Salt and Pepper to taste
- In a large bowl add the yogurt, garlic, ginger, mint, lemon salt and pepper and mix well.
- Add chicken to bowl and coat well.
- Cover bowl with cling wrap and refrigerate for at least 2 hours (the longer the better 24 hours is best).
- Preheat oven to 200c, place chicken on a wire rack and bake for 2 hours turning after 1 hour, remove when the skin is nice and crispy.