Ingredients for 6 servings
- 1 Cup Plain Greek Yogurt
- 2 Tablespoons Olive Oil
- 4 Cloves Garlic, Minced
- 2 Teaspoons Dried Oregano
- 1 Lemon, Zest and Juice of Half
- 1 Teaspoon Salt
- 1⁄2 Teaspoon Black Pepper
- 1⁄2 Cup Fresh Parsley, Chopped
- 3 Pounds Boneless Chicken Breast or Thigh
Using a meat tenderizer, pound chicken to about 1-inch thickness.
In a large zippered bag, combine yogurt, olive oil, garlic, oregano, lemon zest and juice, salt, pepper and parsley. Gently squeeze the bag to combine until the mix comes together. Add chicken and marinade for at least 30 minutes in the refrigerator.
Grill chicken for 5 minutes on each side. Cook until the thickest part of the breast reaches 165 degrees, thighs 175 degrees.
Serve with quinoa or salad.
Wine Pairing: Chardonnay
Beer Pairing: Stella Artois