Afghan Chicken
Keys: East Chicken Bbq Barbequed Barbecued Poultry Afghan Afghanistan
Middle Eastern Afghan Yield: 6 servings
Ingredients:
2 lrg 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
Method:
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.
.
A friend is one who knows us, but loves us
anyway.*Angelique*
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