My Djej Mishwee always produces the moistest grilled chicken—a far cry from the rubbery versions that are all too widespread. Why? This life-changing marinade of rich laban yogurt, fresh herbs, garlic, and lemon juice tenderizes the meat while adding a tart, tangy flavor. I serve this juicy chicken in the summertime over pine nut–laced quinoa and zesty olives for a beautiful rustic meal. Feel free to use a combination of legs, wings, and thighs in addition to the breasts if you prefer. 
MAKES 6 SERVINGS
2 cups Laban or plain Greek yogurt
⅓ cup extra-virgin olive oil, plus 2 tablespoons for brushing the grill and finishing
2½ to 3 tablespoons freshly squeezed lemon juice
6 garlic cloves, mashed into a smooth paste
2 tablespoons fresh flat-leaf parsley leaves, finely minced, plus 1 tablespoon for garnish
2 tablespoons fresh mint leaves, finely minced, plus 1 tablespoon for garnish
1 teaspoon sea salt
6 skinless, bone-in chicken breasts
1 cup Zaytoun olives (see here), pitted and chopped, for garnish
1 lemon sliced, for garnish
QUINOA–PINE NUT PILAF
2 cups white quinoa, rinsed
4 cups water or chicken broth (or a combination of the two)
1 teaspoon sea salt
2 tablespoons unsalted butter
⅓ cup pine nuts, toasted
In a large mixing bowl, whisk together the yogurt, the ⅓ cup of olive oil, lemon juice, garlic, herbs, and salt until smooth. Transfer half of the mixture to a separate bowl, cover with plastic wrap, and place in the refrigerator for later use.
Add the chicken breasts to the mixing bowl and toss to coat completely in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 2 to 3 hours or up to overnight. Remove from the refrigerator.
Preheat an outdoor grill or indoor grill pan to medium-high heat. When the grill is hot, brush it with 1 tablespoon of the olive oil. Let any excess marinade drip off the chicken, place it on the grill, and cook 30 to 35 minutes, turning periodically until the breasts are evenly grilled on all sides and golden brown, and their internal temperature registers 160° to 165°F; do not allow the breasts to blacken or burn.
Remove the chicken from the grill, place it on a baking sheet, cover with aluminum foil, and set aside to rest for 5 to 7 minutes.
While the chicken is grilling, prepare the quinoa. Place the quinoa in a fine mesh sieve and thoroughly rinse under cold water then transfer into a medium pot, cover the quinoa with 4 cups of cold water or broth, season with salt, and cover. Bring to a gentle boil over medium-high heat, then immediately reduce the heat to low and simmer, covered, for 15 to 20 minutes or until almost all of the liquid has been absorbed and the quinoa is tender. Turn off the heat and allow the quinoa to settle for 5 to 7 minutes.
Meanwhile, toast the pine nuts. Heat the butter in a small sauté pan over medium heat, add the pine nuts and toss continuously until they are light golden brown and coated with the butter.
Fluff the quinoa with a fork, spread out on a serving platter, and sprinkle with the toasted pine nuts. Arrange the chicken breasts on top, either whole or sliced. Drizzle the remaining 1 tablespoon olive oil over the chicken, and top with the reserved minced herbs and chopped olives. Place the lemon slices around the platter and serve with the reserved yogurt-garlic sauce.
