Afghan Chicken

4 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.