Inspired by my girlfriend's lentil orzo salad (recipe to come from our just discovered mutual friend), I decided to circle the Mediterranean for our cookout. This yoghurt marinade draws Greece into the meal. So EZ! And you get great flavor in the otherwise flavorless breast.
8 oz Greek yoghurt
3 cloves garlic, minced (more if you want)
1 tablespoon rosemary, minced
2 tablespoons olive oil
Juice from 1/2 lemon
Several pinches salt
Several grinds of pepper
3 lbs skinless boneless chicken (or more flavorful parts) pounded thin
Combine all the ingredients. Let chicken marinate all day.
Prepare grill or pan with oil. Wipe extra marinade off chicken. Grill
one side until edges turn opaque. Flip. Cooked at 165 degrees. Squeeze lemon on top.
Dig in – B
It's good hot & cold.