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 Chicken:
- 1 cup Plain Mountain High Yoghurt®
- ¼ cup olive oil
- 2 garlic cloves, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1 teaspoon pepper, freshly ground
- 6 boneless, skinless chicken breasts
Greek Cucumber Salsa:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ english cucumber, seeded and diced
- ¼ cup red onion, diced
- 1 red pepper, diced
- 2 tomatoes, seeded and chopped
- ¼ cup black olives, sliced
- ½ cup crumbled feta cheese
- 3 tablespoons fresh basil, chopped
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In a medium glass or ceramic bowl, combine yoghurt, olive oil, garlic, dried thyme, dried oregano, cayenne pepper, lemon zest, salt, and pepper in a bowl. Place chicken in a food storage bag and pour the marinade over the chicken. Chill in the refrigerator for at least 3 hours (but no more than 6).
In a large bowl, whisk together olive oil, red wine vinegar, lemon zest, garlic, oregano, salt, and pepper. Toss in English cucumber, red onion, red pepper, tomatoes, and black olives. Combine well. Add feta cheese and basil. Chill until ready to use.
Preheat the grill. Remove excess marinade from chicken. Place chicken on grill over medium heat. Cover grill. Cook 10 to 15 minutes, turning once. The chicken juices will run clear and the thickest part will have a temperature of at least 170˚.
Serve the grilled chicken with a generous helping of cucumber salsa.
Makes 6 servings.
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Yoghurt Marinated Chicken with Greek Cucumber Salsa
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