INGREDIENTS

INSTRUCTIONS

Note 1: Use only unflavored, all-natural yogurt, without any  additives
or stabilizers.  *Note 2: or use 2 tablespoons chopped fresh mint.  Put
chicken breasts in a single layer in a shallow glass baking dish.  Pour
lemon juice over chicken. Turn chicken twice to coat it well.  Use a
mortar and pestle to crush garlic and salt to form a smooth  paste. In
a separate bowl, whisk together garlic paste, yogurt, olive  oil, mint
and black pepper. Pour yogurt mixture over chicken, turning  chicken
twice to coat it with the marinade. Cover and marinate in  refrigerator
for 1 to 2 hours. When ready to grill, remove chicken  pieces from
marinade; reserve marinade. Grill chicken over medium  heat for 5 to 7
minutes on each side (depending on thickness) until  thoroughly cooked.
While chicken is grilling, transfer marinade to a  small saucepan. Cook
over medium heat, stirring frequently, until  mixture comes to a full
boil. Boil for 1 minute. Remove pan from  heat. Dissolve cornstarch in
1 tablespoon cold water and stir it into  the sauce. Return pan to
stove and cook for 1 minute over medium  heat, stirring constantly, to
thicken sauce. Serve chicken hot, with  warm yogurt sauce spooned over
each serving.  Heat Scale:  Mild  Recipe by: Chile Pepper Magazine,
August 1998

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