Summary

Ingredients

• 4 chicken breasts, (without the small fillet)
• 250 g yourt, (10%)
• 1 piece (s) ginger, the size a thumb
• 3 cloves garlic
• Black pepper from the mill
• Salt, (fleur de sel)
• Chilli flakes
• 1 lemon (s)

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Instructions

1. Peel the ginger and garlic, then finely dice them. Puree with the yogurt.
2. Season the yogurt mixture with a pinch of salt, black pepper, and chilli flakes.
3. Place the chicken breasts in a freezer bag, pour in the marinade, seal the bag, and mix well. Refrigerate for 8-12 hours.
4. Remove the chicken from the refrigerator. Place each chicken breast on a piece of aluminum foil. Season with salt and pepper, and add a bit of the marinade if desired.
5. Fold the aluminum foil tightly to enclose each chicken breast. Place the parcels on a baking tray.
6. Preheat the oven to 200°C (392°F). Cook the parcels for 30-40 minutes until the chicken reaches 74°C (165°F) at the thickest point.
7. Carefully open the foil parcels and slice the chicken.
8. Serve with lemon wedges.