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Grilled Yogurt Herb Chicken
Rachel Kim

Grilled Yogurt Herb Chicken

Yogurt coats chicken breasts with a thin tangy marinade and helps the surface brown without drying. Scrape off the excess before grilling so it does not burn into black clumps. Even three-quarter-inch pieces move from grill to plate as soon as they reach temperature.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts 6 ounces each
  • 3/4 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. Pound chicken to an even 3/4-inch thickness. Mix yogurt, oil, lemon, garlic, oregano, dill, salt and pepper and coat chicken; refrigerate 2 to 8 hours.
  2. Heat a clean grill to medium-high and oil the grates. Scrape excess marinade from the chicken.
  3. Grill 5 to 6 minutes per side with the lid closed, turning once.
  4. Remove each breast when the thickest part reaches 165°F and rest 5 minutes.