Greek Grilled Chicken

Now that warm weather has arrived, I am devoted to my grill. I love the flavor that cooking over the coals adds to meat and veggies. Plus, I get to spend a few minutes on our back patio sipping a cold drink while I cook dinner.

This marinated chicken is easy to prep and combines the tangy zip of yogurt with the bright freshness of lemon. You can use any cut of chicken, with the skin on or off. I like it best with skinless and boneless thighs. The slightly higher fat content of the dark meat means it stays moist.

Serve with your favorite house salad and a side of minty sugar snap peas. This also tastes great the next day, alone or on top of a salad.

Mangia! Mangia!
Andrea

Greek Grilled Chicken

1 cup plain greek yogurt
2 tablespoons olive oil
Zest of one lemon
Juice of one lemon
2 to 4 teaspoons minced garlic
1/2 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped flat leaf parsley
3 to 4 pounds of chicken pieces, such as thighs, breasts, legs

In a medium-sized bowl, mix together all ingredients except the chicken. Pour into large ziplock bag. Add chicken and seal bag. Massage chicken and marinade to coat all chicken pieces. Then place in refrigerator for 30 minutes to an hour.

Heat outdoor grill or a stovetop grill pan to medium. Remove chicken from marinade, and discard the marinade left in the bag.

Grill chicken, about 5 minutes or so on each side. Serve warm or cold.