Yogurt and Lemon Marinated Baked Chicken

Today's recipe is a great one that you can make the night before, and have it ready to bake, grill, or broil when you get home from a day at work.  It is also perfect to whip up early on a Saturday or Sunday morning and again make for dinner.

Ingredients:

• 1-1/2 pounds skinless chicken breasts/thighs (I used breasts.)
• Salt and Pepper
• 1/3 cup plain Greek yogurt (I used nonfat.)
• 1 lemon, zested and juiced
• 6 garlic gloves, minced
• 2 to 3 tablespoons of olive oil
• 1 to 2 teaspoons dried dill

Directions:

• Salt and pepper chicken.
• Place chicken in a large zip-lock bag.  
• Add to the bag the Greek yogurt, lemon zest, lemon juice, garlic, olive oil, and dried dill.
• Seal bag and squish together with your hands to mix.
• Marinate for at least 2 hours or overnight.
• When ready to grill, preheat your grill to high for at least 10 minutes. Remove the chicken with kitchen tongs and place it directly on the hot grates.  Grill for 3 to 4 minutes, then flip and grill for 5 minutes more.  Flip once or twice more for about a minute each, totaling your cook time to 10 to 12 minutes.  You want the internal temperature of the meat to be 165 degrees F.  Remove the chicken from the grill and let it rest for 10 minutes before serving.  
• You can also broil the chicken for about 7 minutes per side.  It can then be sliced or shredded.
• The chicken can also be baked at 425 degrees F for 30-ish minutes.

Yogurt and Lemon Marinated Baked Chicken

I served the chicken with steamed broccoli.  However, the original recipe called for burst tomatoes.  You can get the recipe for burst tomatoes on this blog entry of mine.  I adapted this recipe from How Sweet Eats..  Enjoy!!