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Nutrition Facts
Serving Size 1 (304g) Recipe makes 5 servings
Calories 379
Calories from Fat 180		(47%)
Amount Per Serving		%DV
	Total Fat 20.1g	30%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.2g
Cholesterol 128mg		42%
Sodium 858mg		35%
Potassium 596mg		17%
Total Carbohydrate 7.8g		2%
	Dietary Fiber 1.2g	4%
	Sugars 4.6g
Protein 41.6g		83%
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Persian Chicken Dish

Recipe #320560 | 1 day | 1 day prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Stacia_
Aug 20, 2008

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 flatbread and fresh yogurt.

SERVES 5 (change servings and units)

Ingredients

2 large garlic cloves
1/2 tablespoon salt
2 cups plain yogurt
1 large lemon (juice and pulp, 3-4 tablespoons)
1/2 tablespoon cracked black pepper
2 (1 lb) whole chicken breasts

Directions

1
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.
2
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.
3
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.
4
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.