Afghan Chicken

Categories: Afghanistan | BBQ | Chicken | International

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.

Ingredients:

2 large cloves garlic
1/2 tsp Salt
2 cup Plain, whole-milk yogurt
Juice and pulp of 1 large lemon, 3 to 4 tablespoons
1/2 tsp Cracked black pepper
2 lrg Whole chicken breasts, about 2 pounds

Preparation:

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.

Notes:

The chicken turns out very tender. I would suggest keeping some of the marinade aside (before you add chicken to it), so that you can put it on the chicken after it has finished cooking! we also added some chopped green onions.

First Made:
2008-03-04

Yield:
6 servings

Country:
Afghanistan