Afghan Chicken4 large cloves garlic1 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. |