Afghan Chicken4 large cloves garlic
1 teaspoon salt
4 cups plain low-fat yogurt
8 tablespoon lemon juice
1 teaspoon black pepper
4 chicken breasts, skinless
Mash garlic and salt to a paste in a non-reactive bowl.
Add yogurt, lemon and pepper.
Add chicken, toss to coat cover and refrigerate overnight, turn occasionally.
To Freeze: Freeze in freezer safe container.
To Reheat: Prior to grilling, wipe off excess marinade and grill until cooked to desired doneness. Meat will brown somewhat but should not char.