Ingredients

2 large clove garlic
1/2 teaspoon salt
2 cups plain whole-milk yogurt
4 tablespoons juice and pulp of 1 large lemon
1/2 teaspoon cracked black pepper
2 large whole chicken breasts 4 Chicken breast halves, without skin
2 teaspoons Dijon mustard
3 1/2 tablespoons White wine vinegar
2 teaspoons Garlic; minced
2 teaspoons Honey
1 1/3 tablespoons Fresh thyme; or 2 teaspoons Dried; minced
1/3 teaspoon Coarse salt
1 1/3 dashes Red pepper flakes
1 tablespoon Olive oil
4 sprigs fresh thyme
2 large Porterhouse steaks about 1-to-1 1/4; each
freshly ground black pepper

***MARINADE***
1 tablespoon dark soy sauce
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon chili bean sauce or paste
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon rice wine
2 teaspoons sesame oil

Directions

Bring the steaks to room temperature. Sprinkle with the freshly ground black pepper. In a medium-sized bowl, mix all the marinade ingredients together and spread this evenly over each side of the steaks. Allow to sit and marinate at room temperature for at least 1 hour. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the steaks on each side for about 5-to-10 minutes, depending on their thickness and your taste.