Eating seasonally is one of our favorite things to do, and this recipe just absolutely screams “SUMMMMMERRRRR!!!!” The bright, Mediterranean inspired flavors combined with a bit of grill char on the chicken make this taste like a summer night’s al fresco dinner. Eat this meal during the summer for a light and refreshing power up, or eat it during the dead of winter when you want a meal to remind you that summer is coming. Eventually.
The base of this recipe is a yogurt marinade. We don’t often think of using yogurt as a marinade in America, but it makes a fantastic marinade for chicken. It gently tenderizes the meat and adds a ton of flavor. Combined with the lemon, garlic, and dill, the marinade will make some of the most delicious chicken you’ve ever enjoyed. You can use any type of plain yogurt for this marinade, but we like using whole-milk Greek yogurt. We also recommend letting this one sit for a while (at least 8 hours) to let the yogurt do its magic.
To make the most of this meal, and to keep with the Mediterranean vibe, we recommend serving with a fresh tomato salad. To make the salad, slice 2 pints of grape tomatoes in half and mix together with half a cucumber cut into small chunks. Add your favorite Italian dressing and toss together. I also like to add quick pickled red onion to my salad, but that’s optional! We also recommend making a dipping sauce of 1 cup yogurt, 1 tablespoon of olive oil, the juice of 1 lemon, 1 tsp salt, 1 tsp black pepper, and chopped fresh dill to serve on the side with pita bread. So good!
What do you think of this recipe? Are you a fan of using yogurt to marinade chicken? Let us know if you have any tips or tricks. We’d
- 2 lb LGCM Boneless Skinless Chicken Breast
- 1 cup Greek Yogurt
- 1/4 cup Lemon Juice
- 2 Tbsp Olive Oil
- 2 clove Garlic (minced)
- 1 Tbsp Salt
- 2 tsp Black Pepper
Add the yogurt, lemon juice, olive oil, garlic, salt, and pepper to a bowl. Whisk together to combine. You can taste the marinade and adjust to your taste if you like. Adding a dash of red pepper or paprika will add some heat to the recipe, for instance.
Put the chicken in a sealable plastic bag, and pour the marinade over the chicken. Work the marinade onto all surfaces of the chicken to coat. Refrigerate and marinate for up to 24 hours. We recommend at least 8 hours for this marinade.
When ready to grill, heat your grill to medium high heat, and set up for direct heat grilling. Place the chicken directly over the heat and cook until the chicken reaches 165ºF. We recommend flipping the chicken every 5 minutes for even cooking, and total cooking time will be about 20-30 minutes.
Remove the cooked chicken from the grill, and let rest for 5 minutes. Slice and serve with lemon wedges and garnish with fresh chopped dill. Serve with tomato salad, yogurt dip, and pita bread, as described above. Enjoy!