Ingredients

The following ingredients have 4 Servings
  • 1-1/2 pounds thinly sliced chicken breasts (or chicken breasts that have been pounded flat with a meat mallet)
  • 1/2 cup plain Greek yogurt
  • 1 Tablespoon olive oil
  • juice and zest of one lemon
  • 1 clove garlic, (crushed or finely minced)
  • 2 Tablespoons chopped fresh herbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instruction

  • Add the chicken to a zip top plastic storage bag, and add all of the remaining marinade ingredients. Squeeze it around until everything is well mixed and the chicken is thoroughly coated.
  • Seal the bag, and marinate in the refrigerator for at least 30 minutes, or up to 8-10 hours.
  • Preheat your grill on high heat.
  • Remove the chicken from the bag and wipe off some of the excess marinade. Discard the marinade.
  • Place the chicken on the grill, close the cover, and reduce to medium heat.
  • Grill on the first side for 3-4 minutes, then flip. Chicken should release easily form the grates when the first side is done.
  • Grill on the second side for another 3-4 minutes, or until chicken is cooked through. It should reach 165°F on an instant-read thermometer and the juices should run clear.
  • Remove from the grill and serve.