The Best Grilled Chicken Breasts
This recipe is the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor -- without making the chicken rubbery like some ultra-acidic marinades can. Dovetailing Tip: Cook an additional 2 pounds of chicken to shred and use in Chicken Enchiladas on day 4.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 109
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 109
4 ounces boneless, skinless chicken breasts
1 cup plain, full-fat yogurt
Zest and juice of 1 lemon
4 scallions, whites coarsely chopped and greens reserved for serving
2 cloves garlic
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Directions:
Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
Meanwhile, heat a grill to medium.
Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.
Source: foodnetwork.com
Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
Meanwhile, heat a grill to medium.
Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
