Grilled Tuscan Chicken

By Jackie DeKnock  ,   

August 26, 2015

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1-2 pounds chicken breasts

1 cup plain Greek yogurt

½ tablespoon fresh rosemary (or 1/4 tablespoon dry rosemary)

½ tablespoon fresh thyme (or 1/4 tablespoon dry thyme)

¼ cup extra virgin olive oil

1 clove minced garlic, minced

Sea salt

Freshly ground black pepper


Finely chop rosemary and thyme (removed from stalks). Add fresh herbs to yogurt, followed by olive oil and minced garlic. Season marinade with salt and pepper to taste and blend well.

Place chicken in a ceramic or glass dish, spread marinade over chicken, cover and marinate 30 minutes 30 Minutes at room temperature or overnight if you want more flavour!

Grill chicken on the barbeque or bake in your oven (30 minutes at 350) until the chicken is completely cooked through (internal temperature 165° F / 77°C) or juices run clear when you slice the chicken.

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