Afghan Chicken

Ingredients

• •2 large cloves garlic
• •1/2 teaspoon salt
• •2 cups plain, whole-milk yogurt
• •3 to 4 tablespoons juice and pulp of 1 large lemon
• •1/2 teaspoon cracked black pepper
• •2 large whole chicken breasts, about 2 pounds

Directions

1. 1Put 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.
2. 2Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces will lie flat. Add to the yogurt and turn so all surfaces are well-coated.
3. 3Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it.
4. 4To 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.