The Glancy Family Cookbook

Yogurt-marinated Chicken with Watermelon Salad

Glancy Family Cookbook Volume II, chapter 3

Category: Main Dishes

Serves 4

This is a fabulous summer meal.

Ingredients

2 cups 2% plain Greek yogurt
8 cloves garlic, coarsely chopped
coarse sea salt and ground pepper
6 boneless, skinless chicken breasts (3 lb total)
3 tbsp olive oil, plus more for grilling
2 tbsp red wine vinegar
1/2 small seedless watermelon, sliced
1/2 cup packed fresh basil leaves, torn
olive oil

Steps

In a large zip-top bag, combine yogurt, garlic, 1 1/2 tsp sea salt, and 3/4 tsp pepper. Set aside 1/2 cup and refrigerate until ready to serve (or up to 1 day).
Add chicken to bag and toss to coat. Refrigerate at least 8 hours (or up to 1 day).
Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Remove chicken from marinade, scraping off excess.
Grill chicken, covered, until cooked through, about 4 minutes per side. Lest rest, covered, for 10 minutes.
Meanwhile, whisk together oil and vinegar; season with salt and pepper. Arrange watermelon and tomatoes on a platter, drizzle with dressing, and sprinkle with basil, then season with salt and pepper.
Serve alongside chicken and yogurt sauce.