Yield 4 - 6
Prep Time 15 Min
Cook Time 10 Min
Total Time 4.5 Hours
- 1 1/2 pounds boneless skinless chicken breast, cut into 1" pieces
- 1 cup whole milk plain yogurt
- 1/3 cup garlic olive oil
- juice from half a lemon
- 1 tablespoon Rocky Mountain Olive Oil Oregano White Balsamic Vinegar
- 2 teaspoons kosher salt
- fresh ground pepper to taste
Place the marinade ingredients into a bowl and whisk thoroughly. Add chicken and marinade in a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.
To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.
If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately