How to make it

  • Put salt in a wide shallow non-reactive bowl with garlic.
  • Mash them together until you have paste then add yogurt, lemon and pepper.
  • Skin the chicken breasts then 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.
  • Cover bowl tightly and refrigerate.
  • Allow to marinate several hours turning occasionally.
  • To cook remove breasts from marinade and wipe off all but a thin film.
  • Grill 6" from heat for 8 minutes per side.
  • Serve immediately.

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