Grilling the chicken with its yogurt coating keeps it succulent and flavourful. Instead of chicken breasts, you can also use eight boneless skinless chicken thighs if you prefer.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Method
In large bowl, whisk together yogurt, oregano, oil, lemon rind and juice, garlic, salt and pepper. Add chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)Place chicken on greased grill over medium heat; brush with any remaining marinade. Close lid and grill, turning once, until golden brown and no longer pink inside, about 12 minutes. Serve with lemon wedges.
Nutritional facts Per serving: about
- Sodium 381 mg
- Protein 32 g
- Calories 229.0
- Total fat 8 g
- Cholesterol 87 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
%RDI
- Iron 6.0
- Folate 3.0
- Calcium 8.0
- Vitamin A 3.0
- Vitamin C 7.0
