Time: 50 min.
Complexity: easily
Servings: 4

If your grilled chicken breasts always turn out dry, this recipe is for you! Marinated for 30 minutes and grilled for just 10 minutes, the chicken breasts turn out incredibly juicy and tender. This is all thanks to the yogurt and lemon, the key ingredients in the marinade, which tenderize the meat slightly without making it rubbery, as can happen with some overly acidic marinades. The yogurt also adheres to the surface of the breast, creating a crispier crust that also helps preserve the juiciness. Grilled chicken breasts pair perfectly with grilled vegetables and all types of potatoes, and add them to salads or soups.

Ingredients:

• Four boneless, skinless chicken breasts weighing 170g.
• 1 cup plain low-fat yogurt
• Zest and juice of 1 lemon
• 4 green onions, coarsely chop the white part, set the greens aside for serving
• 2 cloves of garlic
• 2 tbsp. l. olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken breasts, yogurt, lemon, green onions, garlic

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Preparation:

Step 1
• Place the chicken breast between two pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to a thickness of 1 cm, then transfer to a large bowl.
Step 2
• In a food processor, combine the yogurt, lemon zest, lemon juice, white part of the green onion, garlic, olive oil, 2 teaspoons of salt, and a few grinds of black pepper. Process until smooth. Pour the marinade over the chicken. Turn the chicken several times to coat, then submerge it in the marinade. Cover the bowl with a clean kitchen towel and refrigerate for at least 30 minutes, but no more than 3 hours.
Step 3
• Meanwhile, preheat grill to medium heat.
Step 4
• Transfer the chicken from the marinade to a large platter, allowing any excess marinade to drip back into the bowl. Sprinkle the chicken with 1/2 teaspoon of salt and black pepper to taste. Grill, covered, turning once halfway through, until a digital thermometer inserted into the breast registers 165°F (74°C), 4 to 5 minutes per side. Let rest for 5 minutes before serving.
Step 5
• Thinly slice the green onions and sprinkle them over the chicken. Store in a tightly sealed container in the refrigerator for up to 5 days.

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