Yogurt Marinated Chicken
These Yogurt Marinated Chicken Breasts are tender, juicy, and full of bright Mediterranean flavor thanks to a tangy yogurt, lemon, and herb marinade. Grilled to perfection, they’re a simple yet vibrant main dish perfect for summer dinners.
- Author
- Beth Dooley
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 4
- Category
Dinner
Ingredients
- 2lb Boneless, Skinless Chicken Breast
- 1 Tbsp Chopped Fresh Oregano
- Coarse Salt
- 2 Tsp Minced Thyme
- Extra Virgin Olive Oil
- 1 Lemon Juice
- 2 Cloves Minced Garlic
- 1 Cup Plain Whole Milk Yogurt
- Freshly Ground Black Pepper
- Chopped Parsley for Garnish
Directions
- In a medium bowl, stir together the yogurt, garlic oregano, thyme, olive oil, salt, pepper, and half of the lemon zest.
- Place the chicken in a large zip-lock plastic bag and add the marinade
- Close the bag and, using your hands, work the marinade over the chicken. Marinade 2-4 hours - can be refrigerated overnight to increase flavor and tenderness.
- Heat your grill or a griddle pan over high heat.
- Slick the griddle pan with the oil.
- Cook the chicken until nicely browned on each side, about 6 to 8 minutes per side; the chicken is cooked when the internal temperature reaches 165 on a meat thermometer.
- Transfer the chicken to a platter and let it rest for 5 minutes before slicing.
- Garnish with the lemon zest, chopped parsley and season with salt and pepper.
- Serve with crusty bread and a tossed green salad.
