Title: Afghan chicken
 Categories: Poultry
      Yield: 6 Servings
 
           Stephen Ceideburg
      2 lg Cloves garlic
    1/2 ts Salt
      2 c  Plain, whole-milk yogurt
           Juice and pulp of 1 large
           -lemon, 3 to 4 tablespoons
    1/2 ts Cracked black pepper
      2 lg Whole chicken breasts, about
           -2 pounds
 
  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.