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Beth Layman
 
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Default Afghan Chicken

Afghan Chicken

2 large cl garlic
1/2 teaspoon salt
2 cups plain whole-milk yogurt
4 tablespoon juice and pulp of 1 large lemon
1/2 teaspoon cracked black pepper
2 large wh chicken breasts

Long, slow marinating in garlicky yogurt tenderizes, moistens and
adds deep flavor, so you end up with skinless Grilled Chicken that's
as delicious as it is nutritionally correct. Serve with soft pita or
Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-
reactive bowl with the garlic and mash them together until you have
paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove
all visible fat and separate the halves. Bend each backward to break
the bones so the pieces win lie flat. Add to the yogurt and turn so
all surfaces are well-coated. Cover the bowl tightly and refrigerate.
Allow to marinate at least overnight, up to a day and a half. Turn
when you think of it. To cook, remove breasts from marinade and wipe
off all but a thin film. Broil or grill about 6 inches from the heat
for 6 to 8 minutes a side, or until thoroughly cooked. Meat will
brown somewhat but should not char. Serve at once.

Source:http://www.grilling-recipes.com





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