Lemon & Herb Yoghurt Chicken
August 15, 2016 | Serves 4
- 4 Chicken Breasts
- 100g of Greek Yoghurt
- Juice of 1 Lemon
- 5g of Fresh Sage
- 5g of Fresh Rosemary
- 3 Cloves of Garlic
- 1 Tablespoons of Olive Oil
- Coarse Salt & Pepper
This is a staple in my family pretty much all year round but especially in Summer. It has so much flavour, the chicken goes really tender and it tastes amazing whether on the barbecue or inside on a chargrill pan. I like to double the marinade, use half for the chicken and keep half aside as sauce for serving. Leftovers are amazing the next day so even if you’re cooking for one I suggest making the full portion, or doubling up if you are cooking for more!
Mince the garlic and roughly chop the sage and rosemary. Add all of the marinade ingredients to a bowl and mix well. Sprinkle in a good pinch of coarse salt and pepper too.
Add the chicken breasts to the bottom of a large sandwich bag, followed by the marinade and mix it around. Without sealing the bag, lay it on it’s side and press out any air. Use a rolling pin to pound and tenderise the chicken. Then seal the bag and pop it in the fridge for up to 24 hours to marinade. If you haven’t planned ahead don’t worry, it still tastes great if not left for long.
Weather permitting, pop the chicken breast on the barbecue for about 5 minutes each side. If not, use a chargrill pan with a little bit of coconut oil.
Set the chicken aside to rest for a few minutes while you prepare your sides and then serve.