Needed for this recipe:
1½ pounds boneless skinless chicken breast cut in 1″ pieces
1 cup whole milk plain yogurt
1/3 cup Sunshine Coast Olive Oil Co. Garlic Olive Oil
juice from half a lemon
1 tablespoon Sunshine Coast Olive Oil Co. Oregano White Balsamic
2 teaspoons sea salt
fresh ground pepper to taste
Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into 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 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
If 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 450 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 over Greek Salad with Tzatziki and Lemon Garlic Potatoes