Afghan chicken

Category : Poultry

Author : SFranciscoE

Hits : 2052

Rating :


Date : 14/07/2002


Stephen ceideburg
2 lg 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 large 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.

Write a Comment

tip of the day

Buttercup Squash

Good-quality buttercup squash will be firm, heavy for its size and have an even cream color. Avoid product that has soft spots, dull and wrinkled (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich