Created by: Kchurchill5 "RIP" Forever in our Kitchen
Created on September 21, 2012
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Dairy, Greek, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Entertaining, Summer, Sunday Dinner, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Marinate, Refrigerator, Stove Top, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Sodium, No Eggs, Yogurt, Boneless Pieces (more)
Lemon Yogurt Grilled Chicken Breasts
"Another grilling recipe from my recipe vault. Now, with inside grill pans available, this is a fantastic way to cook this recipe. Originally, I used thighs (bone in, skin on; or legs), but back in the day when I first started using this recipe, they were what was available. But, this recipe works wonderful with boneless skinless chicken breasts. This recipe came from a local Firefighters cookbook from the Florida Panhandle. One thing, is that you will end up with very moist chicken; but, plan ahead - because the chicken should be marinated all day, or over night. This really goes great with any of your favorite sides. Prep time does not include marinating time."
|Add to Recipebook||Add Your Photo|
|Add to Menu||Add Private Note|
|Add to Shopping List||Add to Planner|
|Rate / Review Recipe (1)||Send to Email|
|Save recipe / favorites||Print This Recipe|
Prep Time: 5mPT5M
Cook Time: 15-20mPT15-20M
Wonderful flavoured chicken! I broiled it in the oven on a baking sheet as I did not have skewers. Made a lemon and garlic crema and served the chicken over a bed of steamed haricot vert. Great a light dinner!.
- 2 to 3 pounds boneless skinless chicken breasts
- Salt and pepper
- FOR MARINADE
- 8 ounces plain yogurt (1 cup)
- 2 tablespoons minced yellow onion
- 3 cloves garlic, minced
- 1 tablespoon honey
- 3 tablespoons fresh lemon juice
- 2 tablespoons oil (vegetable oil)
- 1/8 teaspoon cayenne pepper or hot sauce
- 1/4 cup parsley, fine chopped
What You Will Need
No special items needed.
Marinade and Chicken ... Add the yogurt, onion, garlic, honey, lemon juice, oil, cayenne pepper or hot sauce, to a small glass (non-reactive) bowl; or, a large ziploc bag, and mix well. Cover the bowl with plastic wrap, or seal up the bag; and, marinade 4-8 hrs; I don't suggest any longer.
Chicken ... Remove the chicken from the refrigerator and marinade, and let it rest to take the chill off. Season the chicken with plenty of salt and pepper. Now, I like to cut mine in cubes at this point and skewer. You can if you want. Just make sure to soak your skewers is using wood ones; at least 15-20 minutes, so they don't burn.
Grill ... An inside grill pan works great for this; but, I prefer an outdoor grill if possible. Spray the grill with a non-stick spray, or brush with olive oil and bring to medium high heat. Cook 7-10 minutes until golden brown and you get a nice crust, flip, and cook another 7-10 minutes until golden brown. If you are not sure if it is done, use a meat thermometer, 165 is the magic number. Once they are done, transfer to a serving platter, cover with foil and let them rest 5 minutes before serving.
Serve ... This is a very light marinade, so it really goes well with anything. I would suggest some fresh sauteed vegetables or vegetable skewers, and maybe some greek style potato wedges. ENJOY!
- Serving Size: 1 (303.9 g)
- Calories 484.2
- Total Fat - 15.1 g
- Saturated Fat - 3.3 g
- Cholesterol - 194.9 mg
- Sodium - 187.2 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 0.3 g
- Sugars - 6.2 g
- Protein - 75.1 g
- Calcium - 92.3 mg
- Iron - 2.7 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.2 mg