August 2026
This Mediterranean-inspired grilled chicken is incredibly tender and juicy, thanks to a yogurt marinade. Lactic acid in yogurt tenderizes the chicken and adds moisture, while lemon and herbs add bright flavor throughout. Serve it with a tomato-and-cucumber “salsa-like” salad and toasted pita bread for a light summer dinner. For the most tender chicken, marinate for up to 24 hours in the refrigerator.
Ingredients
- 1/2 cup plain yogurt (Greek or regular; can be nonfat, low-fat, or whole)
- 1 teaspoon lemon zest (from one lemon)
- 2 tablespoons lemon juice (from one lemon)
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herb seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt plus a pinch to season the salad
- 1 1/2 pounds boneless, skinless chicken breast
- Nonstick cooking spray
- 1 pint of grape or cherry tomatoes
- 1 English cucumber, peeled or unpeeled
- 1/4 cup chopped red onion
- 1/4 cup fresh parsley, minced
- 1 tablespoon red wine vinegar
- 4 pieces of pita bread to serve
Tools
- Measuring cups and spoons
- Cutting board and chef’s knife
- Microplane or cheese grater
- A bowl with a lid to marinate and a mixing bowl for the salad
- Grill
Instructions
1. Zest the lemon by rubbing the lemon skin over a microplane or the side of a fine-mesh cheese grater. Reposition the lemon frequently to ensure you remove only the zest, not the bitter white pith beneath the skin. Squeeze the lemon to juice it after zesting it.
2. Combine the yogurt, lemon zest and juice, olive oil, Italian herb seasoning, paprika, garlic powder, and 1/2 teaspoon of salt in a bowl that’s large enough to hold the marinade and the chicken. Mix well to combine.
3. Add the chicken breasts to the marinade and turn them a few times to
coat them thoroughly. Cover and refrigerate for at least one hour or up to 24 hours.
4. Heat the grill to 400°F and spray the grill grates with nonstick cooking spray. Grill the chicken for 5 to 6 minutes per side or until a meat thermometer in the thickest part registers 165°F. Remove the chicken from the grill and let it rest for 5 to 10 minutes. Grill the pita bread for about 15 seconds per side to warm it.
5. While the chicken rests, make the tomato-and-cucumber salad. Cut the tomatoes in half or quarters if they are large. Cut the cucumber into one-inch bite-sized pieces. Place these in a large bowl and add the chopped onion, minced parsley, red wine vinegar, and a pinch of salt. Mix well.
6. Slice the chicken breasts into strips, and serve them with the salad and pita.
