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. |
