Greek Grilled Chicken Breast
Serves: 4 |Prep: 2 hr 0 min | Cook: 6 min |Total: 2 hr 6 min
This recipe uses a technique known as butterflying to make cooking
even speedier. Most of the time required is for marinating. Just a
quick sear on the grill and the dish is nearly done. For an especially
thick yogurt cheese, drain the shredded cucumber in a colander and
squeeze to remove excess liquid.
Ingredients
CHICKEN
4 boneless, skinless chicken breast halves (6 oz each)
1 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 tsp dried oregano
1 clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper
YOGURT CHEESE
1 1/4 cups fat-free Greek-style yogurt
1/2 cup shredded cucumber
1 tsp chopped fresh dill
2 cloves garlic, minced
1/2 cup shelled pistachios, coarsely chopped, divided
Preparation
To prepare the chicken: Place a breast shiny side up with the tip facing
you and the thinner side opposite your cutting hand. Place your hand on
top of the breast. Hold the knife parallel to the table and carefully
insert it into the thickest part of the breast, drawing it almost all
the way through. Take care to keep the breast attached on 1 side. Spread
the 2 halves as if opening a book and press lightly in the center to
flatten. Repeat with the other 3 breast halves.
Combine the chicken, oil, lemon juice, oregano, and garlic in a bowl
and refrigerate for 1 to 2 hours, turning occasionally.
To prepare the yogurt cheese: Meanwhile, place the yogurt in a coffee
strainer over a bowl and set in the refrigerator for 1 to 2 hours.
Combine the yogurt, cucumber, dill, garlic, and 1/4 cup of the pistachios.
Set up the grill for medium-hot direct heat grilling. Remove the chicken
from the marinade. Sprinkle with the salt and pepper and set on a grill
rack that has been coated with oil (see note, page 205). Grill for 2 to
3 minutes per side or until the chicken is well marked and cooked through.
Place each breast on a serving plate, top with the yogurt cheese, and
sprinkle with the remaining 1/4 cup pistachios.
This recipe uses a technique known as butterflying to make cooking
even speedier. Most of the time required is for marinating. Just a
quick sear on the grill and the dish is nearly done. For an especially
thick yogurt cheese, drain the shredded cucumber in a colander and
squeeze to remove excess liquid.
Ingredients
CHICKEN
4 boneless, skinless chicken breast halves (6 oz each)
1 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 tsp dried oregano
1 clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper
YOGURT CHEESE
1 1/4 cups fat-free Greek-style yogurt
1/2 cup shredded cucumber
1 tsp chopped fresh dill
2 cloves garlic, minced
1/2 cup shelled pistachios, coarsely chopped, divided
Preparation
To prepare the chicken: Place a breast shiny side up with the tip facing
you and the thinner side opposite your cutting hand. Place your hand on
top of the breast. Hold the knife parallel to the table and carefully
insert it into the thickest part of the breast, drawing it almost all
the way through. Take care to keep the breast attached on 1 side. Spread
the 2 halves as if opening a book and press lightly in the center to
flatten. Repeat with the other 3 breast halves.
Combine the chicken, oil, lemon juice, oregano, and garlic in a bowl
and refrigerate for 1 to 2 hours, turning occasionally.
To prepare the yogurt cheese: Meanwhile, place the yogurt in a coffee
strainer over a bowl and set in the refrigerator for 1 to 2 hours.
Combine the yogurt, cucumber, dill, garlic, and 1/4 cup of the pistachios.
Set up the grill for medium-hot direct heat grilling. Remove the chicken
from the marinade. Sprinkle with the salt and pepper and set on a grill
rack that has been coated with oil (see note, page 205). Grill for 2 to
3 minutes per side or until the chicken is well marked and cooked through.
Place each breast on a serving plate, top with the yogurt cheese, and
sprinkle with the remaining 1/4 cup pistachios.
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