Greek yoghurt chicken marinade



  • 2 medium lemons, limes, or oranges

  • 1 cup plain green yogurt

  • 3 cloves garlic, minced

  • 2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 pounds boneless, skinless chicken breasts (pound to thin)


  1. Combine yoghurt and zest and juice of 2 fruit of choice add garlic, salt and pepper then add chicken - either cut into cubes for kebabs or strips if you prefer

  2. Allow to sit either overnight or a couple of hours

  3. Heat hot grill pan and cook - very tender chicken every time.

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