Grilled Greek Cucumber Yogurt Chicken Breasts
Give your Grill a little Chill this Father’s Day weekend with this Grilled Greek Cucumber Yogurt Chicken marinated with Greek Cucumber Yogurt Dip. Double the recipe and use as a dip for the grilled chicken for some extra flavor the whole family will love. Happy Father’s Day!
6 boneless, skinless Chicken Breasts
2 cups Greek Cucumber Yogurt Dip
1 tsp. oregano
1 tsp. fresh parsley
Sea salt and pepper, taste
Season the chicken breasts with salt and pepper,oregano and fresh parsley.
Add chicken breasts to one gallon-size freezer bag and pour the Greek Cucumber Chicken Dip over the chicken breasts, close the bag and massage the dip over all the chicken.
Marinate for 30 minutes in gallon sized freezer bag.
While chicken is marinating, preheat the grill on high for 10-15 minutes, then use your grill brush to scrape any previous remnants off your grates.
Turn down the heat to 425°F and brush the grates with a little olive oil.
Place marinated chicken breasts on grill over direct medium heat.
Grill for about 9-10 minutes, flipping the chicken breasts halfway through the grill time.
Check the internal temperature of the chicken using a cooking thermometer. Once the internal temp is 165°F, remove from grill and let cool.Serve with Greek Cucumber Yogurt Dip or hummus, fresh tomatoes, red onion, pita bread, or toss on a salad with black olives, feta cheese and green peppers.Enjoy!