Afghan Chicken Recipe

1. 1

   Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken which's as delicious as it is nutritionally correct.

2. 2

   Serve with soft pita or possibly Arab flatbread and fresh yogurt.

3. 3

   Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together till you have paste.

4. 4

   Add in yogurt, lemon and pepper.

5. 5

   Skin the chicken breasts, remove all visible fat and separate the halves.

6. 6

   Bend each backward to break the bones so the pcs win lie flat.

7. 7

   Add in to the yogurt and turn so all surfaces are well-coated.

8. 8

   Cover the bowl tightly and chill.

9. 9

   Allow to marinate at least overnight, up to a day and a half.

10. 10

    Turn when you think of it.

11. 11

    To cook, remove breasts from marinade and wipe off all but a thin film.

12. 12

    Broil or possibly grill about 6 inches from the heat for 6 to 8 min a side, or possibly till thoroughly cooked.

13. 13

    Meat will brown somewhat but shouldn't char.

14. 14

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.