Ingredients

  • 2 cloves garlic (lrgs)
  • 1 teaspoon salt
  • 2 cups plain whole milk yogurt
  • 1 lemon (large, 3 to 4 tablespoons)
  • 1 teaspoon cracked black pepper
  • 2 chicken breasts (lrgs Whole, about 2 pounds)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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NutritionView more

150Calories
Sodium30%DV720mg
Fat8%DV5g
Protein31%DV16g
Carbs3%DV10g
Fiber4%DV1g

PER SERVING *

Calories150Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat3g15%
Trans Fat
Cholesterol55mg18%
Sodium720mg30%
Potassium450mg13%
Protein16g31%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber1g4%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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