Ingredients:
- 1 ½ pounds boneless skinless chicken breast, cut into 1" pieces.
- 1 cup whole milk plain yogurt
- 1/3 cup Garlic Premium Olive Oil
- Juice from half a lemon
- 1 tablespoon Oregano White Balsamic Vinegar
- 2 teaspoons kosher salt
- Fresh ground pepper to taste
Instructions:
- 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 400º F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
- When 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 450º 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.