Anonymous Tue May 23 19:23:33 2006

2 large clov garlic

1/2 teaspoon salt

2 cups plain whole-milk yogurt

4 tablespoon juice and pulp of 1 large lemon

1/2 teaspoon cracked black pepper

2 large whole chicken breasts

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. Posted to the BBQ List by Bill Wight on Oct

4, 1998.