Follow these steps for perfect results
garlic cloves
minced
salt
plain yogurt
lemon
juiced
cracked black pepper
whole chicken breasts
skinned
Mash garlic and salt into a paste in a wide, shallow non-reactive bowl.
Add yogurt, lemon juice and pulp, and black pepper to the paste.
Mix well to combine the marinade.
Skin the chicken breasts and remove any visible fat.
Separate the chicken breasts into halves.
Bend each chicken breast half backward to break the bones so they lie flat.
Add the chicken to the yogurt marinade.
Turn the chicken so all surfaces are well-coated with the marinade.
Cover the bowl tightly and refrigerate.
Marinate for at least overnight, up to a day and a half, turning occasionally.
Remove chicken 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 per side or until thoroughly cooked.
Ensure the meat is browned but not charred.
Serve immediately.
Expert advice for the best results
Marinating the chicken for longer than overnight will result in a more flavorful and tender dish.
Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
Everything you need to know before you start
10 minutes
Can be marinated overnight.
Serve on a bed of rice with a side of grilled vegetables. Garnish with fresh parsley.
Serve with saffron rice
Serve with a side of grilled vegetables
The acidity complements the tangy flavors.
Discover the story behind this recipe
Represents flavorful marinades used in Persian cuisine
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