Serves 5 People
2 large Cloves garlic
1/2 tablespoon of Salt
2 cups Plain, whole-milk Yogurt
Juice and pulp of 1 large lemon, 3-4
1/2 tablespoons cracked black pepper
2 large Whole chicken breasts, about 2
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
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.