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Ingredientes
- 2 lrg Cloves garlic
- 1/2 tsp Salt
- 2 c. Plain, whole-lowfat milk yogurt Juice and pulp of 1 large lemon, 3 to 4 Tbsp.
- 1/2 tsp Cracked black pepper
- 2 lrg Whole chicken breasts, about 2 pounds
Direcciones
- Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken which's as delicious as it is nutritionally correct. Serve with soft pita or possibly Arab flatbread and fresh yogurt.
- Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together till you have paste. Add in 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 pcs win lie flat. Add in to the yogurt and turn so all surfaces are well-coated.
- Cover the bowl tightly and chill. 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 possibly grill about 6 inches from the heat for 6 to 8 min a side, or possibly till thoroughly cooked. Meat will brown somewhat but shouldn't char. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 6 servings | |
| Calories 80 | |
| Calories from Fat 39 | 49% |
| Total Fat 4.3g | 5% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 30mg | 10% |
| Sodium 223mg | 9% |
| Potassium 104mg | 3% |
| Total Carbs 0.11g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 9.69g | 16% |
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