Marinated Grilled Chicken With White Wine, Garlic and Lemon |
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Prep Time: 120 Minutes Cook Time: 12 Minutes |
Ready In: 132 Minutes Servings: 4 |
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This recipe is so good. I took it in the issue of June 2006 of Coup de Pouce. The preparation time includes the 2 hours for marinade. Ingredients:
2 tablespoons italian parsley, finely chopped |
2 tablespoons fresh oregano, chopped |
1/4 cup dry white wine |
1/4 cup olive oil |
1 lemon, juice and zest of |
2 garlic cloves, finely chopped |
1 tablespoon black olives, finely chopped |
1/2 teaspoon sea salt |
1/2 teaspoon fresh ground black pepper |
1 1/4 lbs boneless skinless chicken breasts |
1 cup plain yogurt |
1/4 cup sour cream |
2 tablespoons fresh parsley, finely chopped |
1 garlic clove, finely chopped |
salt and pepper |
Directions:
1. In a glass dish not too deep, mix all ingredients, except the chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for 2 hours.
2. Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce.
3. Yogurt and Garlic Sauce : In a bowl, mix yogurt with sour cream, parsley, garlic. Add salt and pepper. Cover and put in fridge for at least 4 hours.
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