4 tablespoons natural yogurt
3 tbsp sun dried tomato paste
1 tablespoon olive oil
1/2 ounce fresh basil leaves, lightly crushed
2 garlic cloves, chopped roughly
4 chicken quarters
Combine the yogurt, tomato paste, olive oil, basil leaves and garlic in a small bowl and stir well to mix. Put the marinade into a bowl large enough to hold the chicken quarters in a single layer. Add the chicken quarters. Make sure that the chicken pieces are thoroughly coated in the marinade by turning them in it, and spooning it over them. Leave to marinate in the refrigerator for 2 hours. Remove and leave, covered, at room temperature for 30 minutes. Place the chicken over a medium barbecue and cook for 30 to 40 minutes, turning frequently. Test for readiness by piercing the flesh at the thickest part, usually at the top of the drumstick. If the juices run clear, it is cooked through, but cook for 10 minutes longer if the juices have blood in them. Serve hot with a green salad. It is also delicious eaten cold.
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