Chicken Cooking Recipes Meats

Afghan Chicken


This dish tenderizes, moistens, and extracts flavor from a long slow marinate in a garlic yogurt, so you wind up with a skinless grilled chicken that is as yummy as it is good for you.

We suggest you serve this with an Arab flat-bread or soft pita and fresh yogurt.

Afghan Chicken



  • 2 large clov garlic
  • 1/2 teaspoon salt
  • 2 cups plain whole-milk yogurt
  • 4 tablespoons juice and pulp of 1 large lemon
  • 1/2 teaspoon cracked black pepper
  • 2 large whol chicken breasts -- about 2 pounds


  • Mix garlic and salt into a paste.
  • Stir in the yogurt, lemon and pepper.
  • Skin the chicken breasts. Remove all extra fat and split into halves.
  • Make the halves lay flat by bending backwards to separate the bones.
  • Coat each half with the yogurt mixture.
  • Cover the bowl tightly and place in refrigerator to marinate for at least 12 hours, no longer then 36 hours.
  • Turn the pieces over about half-way through marinating.
  • When you are ready to cook, remove the breasts from the marinade and wipe off most of the yogurt. Leave a thin film on each piece.
  • Grill about 6 inches above the heat for about 6 to 8 minutes a side. ( or until completely cooked. )
  • Serve while still hot.