Minted Yogurt Chicken

1 skinless, boneless chicken breast half per serving
1 cup plain yogurt
½ tsp turmeric
½ tsp each salt & pepper
1 cup fresh mint leaves, finely chopped
Ground sumac (optional)

Cut the chicken, crosswise and slightly on the bias, in half-inch thick slices.

Prepare the marinade. Combine the yogurt, turmeric, salt and pepper in a plastic zipper bag. Add the chicken. Allow to marinate in the fridge at least eight hours.

On a rectangle of greased foil lay out chicken slices in a single layer. Sprinkle with the sumac if using. Seal package well.

Cook over hot coals, about five minutes per side.

This article is part of our "Camp Cooking" series. Foil Cooking Tips