HAPPY SPRING AND HAPPY MAY!
Finally in the State of Wisconsin Spring has finally arrived. We just purchased a new Weber Stainless Steel Grill that attaches to our homes natural gas. We did this because we grill all year long…snow, rain or summer heat.
We recently celebrated Mother’s Day and I needed to grill something healthy and tasty so I decided skinless chicken breasts. The problem with skinless chicken breast is that they can become dry if over cooked on the grill so I found an Herbed Yogurt Sauce in our local paper and turned it into a marinade.
I marinade the chicken breasts with this Herbed Yogurt Sauce for 48 hours in my fridge. I Took out the chicken breasts from the fridge and cleaned off the remaining marinade from the chicken breasts (removing the cucumber and garlic) with my hands. Discard the remaining marinade.
I then marinated and grilled some multi colored peppers and onions on bamboo skewers. I marinated these with olive oil and a sprinkle of salt and pepper for about 30 minutes to an hour.
We grilled the chicken breasts until they reached 170° internal temperature. I grilled them medium high heat on the grill to get some great grill marks them turned the grill down to finish the cooking process. The skewers were grilled until they also had some great grill marks. Remove veggies from skewers and keep warm.
We served the sliced chicken breasts and veggie skewers in pita bread with a fresh batch of the Herbed Yogurt Sauce. Sprinkle with crumbled Feta Cheese.
- 1 cup Greek Yogurt
- ½ cup chopped peeled Cucumber
- 1 clove Garlic
- ½ teaspoon dried Chives
- ½ teaspoon dried Dill
- 1 teaspoon Lemon Zest
- Salt and Pepper to taste
In a small bowl, mix together the yogurt, cucumber, garlic, chives, dill and lemon zest. Add salt and pepper to taste.
Chill until ready to serve. Use as a sauce for salads or whatever you would like. Be creative.
For marinade: pour over chicken and marinade for 48 hours.