It's not often that I make something that I consider to be ridiculously good and forget to post about it. But, it happened. I think I made it before our trip to Atlanta and got too excited about posting from that trip to return to this recipe. This grilled chicken was really, really easy and delicious and we all loved it. Since it's still 100 degrees here, it's still grilling (and not-turning-on-your-oven) weather!
I think marinating it with yogurt really tenderizes the chicken. I put it in the refrigerator around 9am but it would hold up fine if you wanted to marinate it the night before. We grilled whole chicken breasts but I bet cutting them into chunks and then skewering the chicken before grilling would work really well. We ate the chicken sliced up with kalamata olive hummus, sliced cucumbers, tabbouleh and whole wheat pita bread.
Click here for a photo and nutrition information
Mediterranean Yogurt Lemon Marinated Chicken (serves 4)
In a large ziplock bag, combine the following and massage the bag to make sure it's mixed well:
1/2 c. plain greek yogurt
2 tsp. lemon zest
2 T lemon juice
1 garlic clove, minced
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. red pepper flakes
1/2 tsp. black pepper
1/2 tsp. salt.
Add 2 pounds of boneless skinless chicken breasts. Marinate 2 hours to overnight. Grill and enjoy.