This was delicious and incredibly moist (thanks to the yogurt marinade). I grabbed a handful of fresh herbs from our garden (oregano, thyme, sage, and rosemary), minced them, and added it to the marinade. I think I'll add some lemon zest next time too!
Lemon-Yogurt Grilled Chicken
Try to use Greek (or Greek style) yogurt if you can find it – it is creamier than regular yogurt and doesn’t break down when exposed to high heat. Fage is one brand
1 cup plain yogurt
¼ cup extra virgin olive oil
¼ cup lemon juice
¼ cup chopped fresh oregano
4 large garlic cloves, minced
½ tsp. crushed red pepper
½ tsp. coarse sea salt
¼ tsp. pepper
4 boneless skinless chicken breast halves
Combine all ingredients except chicken in medium bowl. Add chicken; coat thoroughly w/ marinade. Cover and refrigerate overnight. (I pounded the chicken to even thicknesses before putting in marinade. Makes for even cooking)
Heat grill. Remove chicken from marinade; discard marinade. Oil grill grates well. Grill, turning once.
Source: Cooking Pleasures, June/July 2007
Lemon-Yogurt Grilled Chicken
Try to use Greek (or Greek style) yogurt if you can find it – it is creamier than regular yogurt and doesn’t break down when exposed to high heat. Fage is one brand
1 cup plain yogurt
¼ cup extra virgin olive oil
¼ cup lemon juice
¼ cup chopped fresh oregano
4 large garlic cloves, minced
½ tsp. crushed red pepper
½ tsp. coarse sea salt
¼ tsp. pepper
4 boneless skinless chicken breast halves
Combine all ingredients except chicken in medium bowl. Add chicken; coat thoroughly w/ marinade. Cover and refrigerate overnight. (I pounded the chicken to even thicknesses before putting in marinade. Makes for even cooking)
Heat grill. Remove chicken from marinade; discard marinade. Oil grill grates well. Grill, turning once.
Source: Cooking Pleasures, June/July 2007