Greek Chicken

Prepare the grill. Clean grill grates and lightly oil with vegetable oil or cooking spray. Set grill to medium-high heat

Ingredients For Marinate;

½ cup EVOO

1/2 cup plain greek yogurt

5 cloves garlic ( finely minced)

1 lemon (juiced)

1 lemon (zested)

1 Tsp dried thyme or fresh

1 Tsp dried oregano or fresh

1 Tsp dried rosemary or fresh

1 Tbsp fresh parsley (chopped)

1 Tsp each salt and pepper

4 Large Chicken breasts (Filleted in half or thirds if extra large)

Ingredients for Greek Medley:

2 Tbsp EVOO

1/4 cup chopped red onion

1 Tbsp Finely chopped Garlic

1/2 cup Kalamata olives sliced in half

1 Pint of cherry tomatoes whole

In a large bowl combine all marinate ingredients and place the fillet chicken breasts into the bowl coating each breast with sauce. Cover and refrigerate and allow chicken to marinate for at least 30 minutes to two hours.

Grill the chicken. Remove the chicken from the marinade and place directly on the grill. Discard remaining marinade. Cover the grill and allow chicken to cook for approximately 5-7 minutes before reducing heat to medium. Allow chicken to cook for an additional 2 minutes, then use tongs to flip each breast over. Grill for an additional 3-5 minutes (or longer), or until the thickest part of your chicken registers 160 degrees F. with a digital meat thermometer. Remember, your filleted chicken breasts will cook faster than a full breast or thigh, so keep your eye on them.

While chicken is grilling:

Saute the red onion in the Olive oil till tender, add the olives and tomatoes and sauce on medium until the tomatoes blister and mixture is heated through.

• Allow chicken to rest. Remove chicken breasts from the grill and set aside to a clean plate. Tent with foil and allow to rest for 5 minutes before serving.

• To Plate. Spoon some of the olive and tomatoes mixture onto the plate and place the chicken on top.

• **Finish with my Tzatziki sauce if desired. (recipe found under sauces and spreads.) and a sprig of fresh Dill