Yields 6 Portions
1/2 teaspoon Salt
2 cloves Garlic
2 cup plain Yogurt
3 tablespoons Lemon juice
1/2 teaspoon Pepper
2 whole Chicken breasts
Level of Difficulty:
6 Hours 15 Minutes
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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.
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.
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