YOGURT MARINATED GREEK CHICKEN

Yogurt Marinated Greek Chicken image

Provided by @MakeItYours

Number Of Ingredients 13

6 boneless skinless chicken breasts
extra virgin olive oil (for greasing)
¾ c Greek yogurt
juice of 2 lemons
1 tbs red wine vinegar*
1 tbs extra virgin olive oil
¾ tbs dried oregano
½ tbs dried basil
½ tbs garlic powder
½ tbs dried parsley
1 tsp dried coriander
1 tsp salt
¼ tsp red pepper flakes

Steps:

Stir together all marinade ingredients in a small bowl until well combined.
Place chicken breasts in a large 1 gallon ziplock bag. Pour marinade over and make sure marinade gets coated evenly over chicken. Seal and put in fridge to marinate at least 4-6 hours.
Take out the chicken from the fridge. If you have any chicken breasts that are much thicker in the center or on one side, pound lightly with a meat mallet or heavy bottomed jar. This will ensure slightly more even thickness and more even cooking. Do this while they are still in the bag for easy clean-up. To grill, preheat the barbecue and make sure the grates are clean. Grease the grates lightly with some olive oil. Use tongs to place the chicken breasts on the grill grates. Cook on one side for 5-6 minutes or until just browned. It should release easily from the grates. Turn over and cook for another 4-6 minutes. Check internal temperature using a meat thermometer. Flip and continue cooking as needed until internal temperature reads at least 165. Pull off grill and let chicken rest for 5-10 minutes before slicing.