What's For Dinner - Grilled Greek Chicken

Looking for a twist for your grilled chicken? This recipe is easy and adds a different dimension to your chicken. The marinade keeps it super-moist, and the yogurt adds a tang and a bit of creaminess.  I served it with fresh peas (from the garden!) and Bulgar wheat.  Delicious!

Grilled Greek Chicken

Makes 6 servings

Ingredients

• 1/2 cup plain yogurt
• 2 tablespoons chopped fresh parsley or 2 tsp dried.
• 2 tablespoons chopped fresh oregano or 2 tsp dried
• 2 tablespoons lemon juice
• 1/4 teaspoon pepper
• 1 clove garlic, finely chopped
• 1 1/2 pounds chicken breasts
• Lemon slices, if desired
• Parsley sprigs, if desired

Directions

1. Mix all ingredients except chicken, lemon slices and parsley in a glass dish or heavy-duty resealable plastic bag. Add chicken, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.
2. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 5 inches from medium heat 15to 20 minutes, brushing occasionally with marinade and turning after 9 minutes, until juice is no longer pink when center of thickest piece is cut. Discard any remaining marinade. Remove chicken from grill.
3. To serve, cut chicken diagonally into 1/2-inch slices. Garnish with lemon slices and parsley.

What's on your table this weekend?

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