Chicken marinated with Greek or Middle Eastern style yogurt, fresh herbs, lemon juice and olive oil
- Boneless chicken breasts or skinless split chicken breasts bone-in
- 1 container Greek yogurt
- Fresh Herbs chopped (Rosemary, Thyme, Sage, Oregano)
- 1 Tablespoon fresh garlic minced
- Salt, Pepper
- 1 Tablespoon Extra Virgin Olive Oil
Rinse and pat dry chicken breasts and set aside. In a bowl whisk together Greek yogurt, freshly squeezed lemon juice, and fresh herbs. I like to use rosemary, thyme, sage and oregano. Add minced garlic, salt, freshly ground pepper and extra virgin olive oil. Combine chicken and marinade in a glass baking dish and refrigerate 1 hour and up to 4 hours. Make sure the grill is hot and sprayed with cooking spray. Place chicken directly over heat and cook until golden brown, about 5-7 minutes. Flip chicken over and continue grilling until bottom is golden brown. Move to cooler side of the grill, close the cover and continue grilling until cooked through about 15 minutes longer.
