Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 3/4 cup plain unsweetened Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon fresh lemon zest
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, optional

Instructions

1. Pat the chicken breasts dry and pound the thicker portions to an even thickness of about 3/4 inch.
2. In a large bowl, combine the Greek yogurt, olive oil, lemon juice, lemon zest, garlic, oregano, smoked paprika, cumin, salt, and black pepper.
3. Add the chicken and turn each piece until completely coated with the yogurt marinade.
4. Cover and refrigerate for at least 2 hours or up to 8 hours.
5. Preheat the grill to medium-high heat, about 400°F, and lightly oil the grates.
6. Remove the chicken from the marinade and gently scrape away the heavy excess, leaving a thin coating on the meat.
7. Place the chicken on the grill and cook for 5 to 7 minutes without moving it, until browned and lightly charred.
8. Flip and cook for another 4 to 6 minutes, or until the thickest portion reaches an internal temperature of 165°F.
9. Transfer the chicken to a clean plate and let it rest for 5 minutes before slicing.
10. Finish with chopped parsley and a squeeze of fresh lemon, if desired.

Notes & Tips

• Greek yogurt helps the chicken stay tender and moist while carrying the garlic, lemon, and spices into the meat.
• Two to eight hours of marinating works well; overnight marinating is unnecessary for this recipe.
• Scrape away thick excess marinade before grilling to reduce sticking and help the chicken develop better grill marks.
• For a richer version, substitute boneless, skinless chicken thighs for the chicken breasts.
• Serve with Mediterranean quinoa salad, grilled zucchini, asparagus, or a simple cucumber and tomato salad.
• Leftovers are excellent in wraps, salads, grain bowls, or served cold with vegetables.
• Refrigerate cooked chicken for up to 4 days.