- 2 large Cloves garlic
- 1/2 tablespoon of Salt
- 2 cups Plain, whole-milk Yogurt
- Juice and pulp of 1 large lemon, 3-4 tablespoons
- 1/2 tablespoons cracked black pepper
- 2 large Whole chicken breasts, about 2 pounds
Long, slow marinating in garlicky yogurt tenderizes,moistens and adds deep flavor so you end up with skinlessgrilled chicken that'sas delicious as it is nutritionallycorrect. Serve with soft pita or
Arab flatbread and fresh yogurt.Put the salt in a wide, shallow non-reactivebowl with the garlic and mash them together until you have paste. Addyogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate thehalves. Bend each backward to break the bones so the pieces win lieflat.Add to the yogurt and turn so all surfaces are well-coated.
Cover the bowl tightly and refrigerate. Allow to marinateat least overnight up to a day and a half. Turn whenyou think of it.
To cook, remove breasts from marinade and wipeoff all but a thin film. Broil or grill about 6 inches from the heatfor 6 to 8 minutesa side or until thoroughly cooked. Meat will brown somewhat butshould not char. Serve at once.
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