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Ansley Wall
@tidal_tastes
00:20
PREP
00:20
COOK
00:40
Total Time
Ingredients & Directions
Directions
Yogurt Marinated Grilled Chicken
1 1/2 lbs
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
- 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.
- Toss all together until chicken is evenly coated and let it marinate for at least 30 minutes or up to 24 hours.
- 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.)
- 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.)
- 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.
- Serve chicken over salad.
NOTES
*You can easily substitute boneless skinless breasts for the thighs but cooking time may vary depending on size difference.
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
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yogurt Marinated Grilled Chicken
Ansley Wall
@tidal_tastes
Yield: 3-4
00:20
PREP
00:20
COOK
00:40 Total Time
Ingredients
Directions
Yogurt Marinated Grilled Chicken
1 1/2 lbs
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
- 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.
- Toss all together until chicken is evenly coated and let it marinate for at least 30 minutes or up to 24 hours.
- 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.)
- 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.)
- 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.
- Serve chicken over salad.
NOTES
*You can easily substitute boneless skinless breasts for the thighs but cooking time may vary depending on size difference.
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
