Lemon Yogurt Grilled Chicken Breasts
Recipe: #6556
September 21, 2012
Categories: Chicken, Greek, 5-Minute Prep, Sunday Dinner, Grilling (Outdoor), Marinate, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Sodium, No Eggs, Yogurt, Boneless Pieces, Chicken Dinner, more
"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."
Ingredients
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- FOR MARINADE
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- Garnish
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Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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!
Tips
No special items needed.