Lebanese Yogurt-Marinated Grilled Chicken


(Djej Mishwee)

If you are looking for moist, grilled chicken, this marinade, using yogurt, herbs, garlic, and lemon juice will tenderize the meat while creating a tart, tender, and flavorful chicken. Make it with Lebanese Quinoa-Pine Nut Pilaf for a delicious, complete meal. Barb L.

Yield: 6 servings, 1 chicken breast each

Ingredients:

2 cups plain or Greek yogurt

1/3 cup Flying Olive Gremolata, Garlic, Lemon, a Single Varietal or Combination of Extra Virgin Olive Oil plus a little more for oiling the grill or grill pan

2 ½-3 Tbsp freshly squeezed lemon juice (about 1 big, juicy lemon)

6 garlic cloves mashed into a smooth paste

2 Tbsp flat leaf (Italian parsley) leaves, finely minced, plus about 1 Tbsp for garnish

2 Tbsp fresh mint leaves, finely minced, plus 1 Tbsp for garnish

1 tsp se salt

6 skinless BONE IN chicken breasts

1 cup green, pitted olives such as jarred olives with the pimiento removed or Castlevetrano olives, minced

1 lemon sliced, for garnish

Directions:

In a large mixing bowl, whisk together the yogurt, the Flying Olive Extra Virgin Olive Oil of Choice, lemon juice, garlic, herbs, and salt until smooth. Transfer half of the mixture to a separate bowl, cover with plastic wrap, and place in the refrigerator until ready to serve the chicken.

Add the chicken breasts to the mixing bowl and turn to coat completely in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 2-3 hours up to overnight.

When ready to cook the chicken, preheat an outdoor grill or indoor grill pan to medium-high heat. Remove the chicken from the marinade. When ready to grill, brush a little Flying Olive EVOO on the grill with a paper towel held with tongs. Let the excess marinade drip off the chicken. Place each piece on the grill. Cook 30-35 minutes, turning until the breasts are evenly grilled on all sides and golden brown. Be careful that the breasts don’t blacken or burn. Temp with an instant-read thermometer should read 160-165 degrees F.

Remove the chicken from the grill. Place it on a platter and cover with aluminum foil. Let the chicken rest for 5-7 minutes.

When ready to serve, top with the reserved minced herbs and chopped olives. Place the lemon slices around the platter and serve with the remaining yogurt-garlic sauce.

Inspired by a recipe by Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen. St. Martin’s Press, New York, 2013.

Submitted by Barb L.