This is a great summer recipe...
First, you need to make the marinade for the chicken.
You'll need a lemon, some fresh thyme, fresh rosemary, a little plain yogurt, and three cloves of garlic.
Grate about a teaspoon of lemon zest.
Then, squeeze about 1 tablespoon of lemon juice,
and mince the 3 cloves of garlic.
Combine in a small bowl.
Add 2 tablespoons of chopped fresh rosemary,
2 tsp. chopped fresh thyme.
1 teaspoon salt,
and 3 tbsp. plain yogurt.
Whisk ingredients together.
Next, you need four, bone-in, chicken breast halves.
Gently separate the skin from the meat, forming a pocket.
Rub a quarter of the marinate on top of each chicken breast, underneath the skin.
Tuck one sprig of rosemary & one sprig of thyme inside.
Pull the skin back up over the marinade,
and refrigerate 4 hrs.
Heat your grill & grease the grates. If you don't have a grill, you can use the broiler. Sprinkle the chicken with freshly ground pepper,
Lay the chicken, skin side down first, onto the grill,
and cook, flipping occasionally, for about 25 in, or 165 degrees on a meat thermometer.
Remove the skin & herbs before serving,
Grilled Mediterranean ChickenServe 4
1 teaspoon lemon zest
1 tablespoon of lemon juice
3 cloves of garlic, minced
2 tablespoons chopped fresh rosemary, plus 4 sprigs
2 teaspoons chopped fresh thyme, plus 4 sprigs
1 teaspoon kosher salt
3 tablespoons plain greek yogurt
4 bone-in chicken breast halves
freshly ground pepper
Combine the lemon zest, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt & yogurt in a small mixing bowl.
Loosen the skin from the chicken & rub a quarter of the yogurt marinade between the skin & the meat. Place 1 rosemary & thyme sprig on top of the marinade & pull the skin back over the chicken breast. Repeat with the remaining chicken. Cover with plastic wrap & refrigerate for 4 hours.
Prepare the grill. Sprinkle the chicken with some freshly ground pepper & place onto the grill, skin side down. Grill turning occasionally, for 25 minutes, or until cooked through. Let the chicken rest for 5 minutes & serve.
Click here for the printable recipe.