Afghan Chicken

Title:
Afghan Chicken

Yield:
6 Servings

Categories:
Poultry




Ingredients:





          Stephen Ceideburg


     2 lg Cloves garlic


   1/2 ts Salt


     2 c  Plain, whole-milk yogurt


          Juice and pulp of 1 large


          -lemon, 3 to 4 tablespoons


   1/2 ts Cracked black pepper


     2 lg Whole chicken breasts, about


          -2 pounds






 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.


 


 From the San Francisco Examiner, 6/2/93.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini