Grilled Chicken With Yogurt Sauce

The real issue in the creation/evolution debate is not the existence of God. The real issue is the nature of God. To think of evolution as basically atheistic is to misunderstand the uniqueness of evolution. Evolution was not designed as a general attack against theism. It was designed as a specific attack against the God of the Bible, and the God of the Bible is clearly revealed through the doctrine of creation. Obviously, if a person is an atheist, it would be normal for him to also be an evolutionist. But evolution is as comfortable with theism as it is with atheism. An evolutionist is perfectly free to choose any god he wishes, as long as it is not the God of the Bible. The gods allowed by evolution are private, subjective, and artificial. They bother no one and make no absolute ethical demands. However, the God of the Bible is the Creator, Sustainer, Savior, and Judge. All are responsible to Him. He has an agenda that conflicts with that of the sinful humans. For man to be created in the image of God is very awesome. For God to be created in the image of man is very comfortable.

Marvin Lubenow

CATEGORY	CUISINE	TAG	YIELD
Meats		Ethnic, Poultry	6	Servings

INGREDIENTS

6		Boned and skinned chicken
		breast halves
1/4	c	Lemon juice
4		Garlic cloves, minced
1	t	Salt
2	c	Plain yogurt, see note 1
2	T	Olive oil
2	t	Dried mint flakes, note 2
1/2	t	Freshly ground black pepper
2	t	Cornstarch

INSTRUCTIONS

Note 1: Use only unflavored, all-natural yogurt, without any  additives
or stabilizers.  *Note 2: or use 2 tablespoons chopped fresh mint.  Put
chicken breasts in a single layer in a shallow glass baking dish.  Pour
lemon juice over chicken. Turn chicken twice to coat it well.  Use a
mortar and pestle to crush garlic and salt to form a smooth  paste. In
a separate bowl, whisk together garlic paste, yogurt, olive  oil, mint
and black pepper. Pour yogurt mixture over chicken, turning  chicken
twice to coat it with the marinade. Cover and marinate in  refrigerator
for 1 to 2 hours. When ready to grill, remove chicken  pieces from
marinade; reserve marinade. Grill chicken over medium  heat for 5 to 7
minutes on each side (depending on thickness) until  thoroughly cooked.
While chicken is grilling, transfer marinade to a  small saucepan. Cook
over medium heat, stirring frequently, until  mixture comes to a full
boil. Boil for 1 minute. Remove pan from  heat. Dissolve cornstarch in
1 tablespoon cold water and stir it into  the sauce. Return pan to
stove and cook for 1 minute over medium  heat, stirring constantly, to
thicken sauce. Serve chicken hot, with  warm yogurt sauce spooned over
each serving.  Heat Scale:  Mild  Recipe by: Chile Pepper Magazine,
August 1998

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”