Palestinian Chicken - cooking recipe

Ingredients

4 chicken breast halves (bone-in with skin, 6-8 ounces each)
1 cup plain yogurt (whole milk)
3 tablespoons fresh lemon juice
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves

Preparation

Rinse chicken under cold running water, drain and blot dry with paper towels; arrange breasts in a non-reactive baking dish large enough to hold them in one layer and set aside (I use a large, heavy-duty ziploc bag to marinate them).
Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a small bowl and whisk to blend; pour over chicken and spread over breasts to cover completely.
Cover and let marinate, refrigerated, 4-12 hours (the longer the better).
Preheat the grill using indirect heat. See note below.
When ready to cook, oil the grill grate; remove the chicken from the marinade and arrange, skin side down, on the hotter section of the grill. Cook until the skin starts to brown (3-5 minutes). Move to the cooler section of the grill and continue grilling until the skin is thoroughly browned (5-7 more minutes). Watch carefully and use tongs to move pieces away from flare-ups.
Turn the breasts and move them back to the hotter section of the grill. Brown the second side well (3-5 minutes), then move them back to the cooler side of the grill to finish cooking. The juices will run clear when the meat is pierced.
Note: If you are using boneless, skinless breasts, cook on direct med-high heat 4-6 minutes per side.