Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Saturday, June 25, 2011

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


  • 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

  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?

Pin It

No comments:

Post a Comment