Grilled Chicken with Yogurt and Mint

2 tablespoons lemon juice
4 boneless, skinless chicken-breast halves
2 peeled garlic cloves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped, fresh mint leaves (or 1 teaspoon dried)
1 cup plain yogurt

In a glass or ceramic baking dish, sprinkle the lemon juice over the chicken; let stand for 10 minutes, turning once.

Chop the garlic with the salt, then crush to a paste with flat side of your knife. In a small bowl, combine garlic paste with the pepper, mint and yogurt, mixing well.

Spread mixture over chicken breasts, spooning any excess lemon juice over chicken as well. Marinate for 1 hour at room temperature.

To cook chicken, either grill over hot coals, until done, for about 7 minutes per side; or broil in oven about 7 inches from heat, cooking for 8 to 10 minutes per side.

Makes 4 servings.

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