Mediterranean Grilled Chicken
- Ready In:
- 4hrs 25mins
- Ingredients:
- 11
- Yields:
-
6 chickem breast halves
- Serves:
- 6
ingredients
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons plain fat-free yogurt
- 1⁄2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme, chopped
- 1⁄4 teaspoon salt
- 3 garlic cloves, crushed
- 6 chicken breast halves
- 6 rosemary sprigs
- 6 fresh thyme sprigs
- 1⁄2 teaspoon fresh ground black pepper
directions
- For Rosemary garlic rub combine first seven ingredients and set aside or refrigerate for up to 3 days.
- Loosen skin from chicken by inserting fingers, gently pushing between skin and meat.
- Rub Rosemary-Garlic Rub evenly over breast meat.
- Place 1 rosemary sprig and 1 thyme sprig between skin and meat of each breast half.
- Gently press skin to secure.
- Cover and refrigerate 4 hours.
- Sprinkle chicken with pepper.
- Place chicken, skin sides down, on grill rack coated with cooking spray.
- Grill 25 minutes or until done, turning occasionally. (I grilled this using an indirect heat method, with the grill set to medium high heat - it took about 45 minutes).
- Discard skin before serving.
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