Herb Yogurt Chicken

Tonight’s dinner is a Food Network favorite from Aaron McCargo Jr’s kitchen. I left out a few ingredients due to shortage in the house but I will leave the recipe exactly the same and I’ll tell you why. The reason why I don’t want to use my cut-out version and leave this recipe the same is because I do believe that your Herb Yogurt chicken would taste spectacular if you stick to the original recipe. The reason I didn’t use all the ingredients was because I didn’t have them all at hand, which happens, you gotta work around it. But had all these ingredients been available to me, I would have used them all.

You’ll need:

Marinade:

4 tablespoons extra-virgin olive oil
1 lemon, juiced
2 cloves garlic, minced
Salt and pepper
2 boneless chicken breasts with skin, rinsed, patted dry
2 cups spinach leaves, washed and dried, optional
Herb-Yogurt Cucumber Sauce:

1/2 cucumber (about 1/2 cup), peeled and seeded
1 lemon, juiced
Pinch freshly ground black pepper
1 tablespoon garlic
1 cup yogurt
Pinch salt
1 tablespoon freshly chopped dill leaves
For the Marinade:

In a medium sized bowl, mix together all marinade ingredients.

Add chicken breasts to marinade. Cover and refrigerate. Allow to marinate for at least 30 minutes.

Preheat grill to high heat.

Preheat oven to 350 degrees F.

When ready, remove chicken from marinade. Place on a grill and cook on high heat for 6 minutes on each side. Remove from grill to a heat-proof pan and place in the oven for 10 minutes, to finish cooking through.

For the Herb-Yogurt Cucumber Sauce:

Dice the cucumber and add to a medium bowl. Stir in the remaining ingredients and combine well. Cover and place in refrigerator until ready to use.

Slice chicken into strips and place over a bed of spinach, if desired, on a serving platter. Top with herb-yogurt-cucumber sauce and serve.

Taken from: http://www.foodnetwork.com/recipes/aaron-mccargo,-jr./herb-yogurt-chicken-recipe/index.html

Photos:

Chicken Cooking

Chicken Fully Cooked