Yogurt Marinated Grilled Chicken from @tidal_tastes

Yogurt Marinated Grilled Chicken
Yield 3-4
Author Ansley Wall @tidal_tastes
Prep time
20 Min
Cook time
20 Min
Total time
40 Min

Yogurt Marinated Grilled Chicken

Yogurt is a great way to help tenderize chicken and lock in moisture because of the lactic acids and active bacteria it contains. It's much milder and less sour tasting than other acids like lemon juice.

Ingredients

  • 1 1/2 lbs Springer Mountain Farms Boneless Skinless Chicken Thighs*
  • 3/4 cup plain yogurt
  • 2-3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoons Italian seasoning
  • Zest from 1 lemon
  • Juice from 1/2 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bell pepper, grilled & chopped
  • 1 red onion, grilled & chopped
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, chopped
  • Kalamata olives (about a handful)
  • 2-3 ounces feta cheese, crumbled
  • Basil-Dill Salad Dressing
Basil-Dill Salad Dressing
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh dill
  • Salt & pepper, to taste

Instructions

  1. Add chicken to a large bowl with yogurt, olive oil, minced garlic, Italian seasoning, zest from 1 lemon and juice from half of the lemon along with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Toss all together until chicken is evenly coated and let it marinate for at least 30 minutes or up to 24 hours.
  3. Preheat grill to medium high and cook chicken over direct heat until it reaches the internal temperature of 165°, turning at least once during cooking time. (Approximately 6-9 minutes per side depending on thickness of chicken pieces.)
  4. If serving with grilled vegetable salad, add the bell pepper and onion to the grill at the same time as the chicken (They can be chopped and skewered to grill, use a grill pan or grill pepper whole and onion sliced and then cut and add to the salad.)
  5. While the chicken, onion and pepper is cooking on the grill, make Basil-Dill salad dressing and toss in a large bowl with grilled onion and pepper chunks, cherry tomatoes, cucumber, kalamata olives and feta cheese.
  6. Serve chicken over salad.

Notes

*You can easily substitute boneless skinless breasts for the thighs but cooking time may vary depending on size difference.

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Tag @smfchicken on instagram and hashtag it #smfgroundchicken
Heather Sinyard