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Afghan Chicken
Ingredients:
2 large clov 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 whole chicken breasts
Instructions:
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. Posted to the BBQ List
by Bill Wight on Oct 4, 1998. |
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