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Ingredients
| fresh rosemary: 2 Tbl (chopped) |
| nonfat plain yogurt: 2 Tbl |
| lemon zest: 1/2 tsp |
| lemon juice: 1 Tbl (fresh) |
| fresh thyme: 1 tsp (chopped) |
| salt: 1/4 tsp |
| garlic: 3 cloves (crushed) |
| chicken breasts: 6 breasts |
| fresh rosemary: 6 sprigs |
| fresh thyme: 6 sprigs (sprigs) |
| black pepper: 1/2 tsp (fresh ground) |
Mediterranean Grilled Chicken
Credit: Food.com
User rating:
-
Prep Time
240 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- 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.