Directions:
- Put the salt in a wide, shallow, non-reactive bowl.
- Add the garlic, and mash them together until you have paste.
- Add yogurt, lemon, and pepper.
- Skin the chicken breasts, remove all visible fat, and split the
- Halves.
- Break the bones (by bending backward) so the pieces lie flat.
- Add to the yogurt and turn, so all surfaces are well-coated.
- Cover the bowl tightly, and refrigerate.
- Allow to marinate at least overnight and up to a day and a half, and turn occasionally.
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.76 Kcal (426 kJ) | ||
| Calories from fat | 44.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 8% | |
|---|---|---|---|
| Cholesterol | 19mg | 6% | |
| Sodium | 387.89mg | 16% | |
| Potassium | 236.25mg | 5% | |
| Total Carbs | 9.32g | 3% | |
| Sugars | 6.5g | 26% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 4.94g | 10% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 156.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 67.98 Kcal (285 kJ) | ||
| Calories from fat | 29.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 8% | |
|---|---|---|---|
| Cholesterol | 12.69mg | 6% | |
| Sodium | 259.13mg | 16% | |
| Potassium | 157.83mg | 5% | |
| Total Carbs | 6.23g | 3% | |
| Sugars | 4.34g | 26% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 3.3g | 10% | |
| Vitamin C | 4.9mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 104.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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