Herb & Yogurt Chicken
Greek yogurt and mustard marinated chicken, grilled and sliced. Built to go straight onto the focaccia with a spoonful of basil chimichurri.
Ingredients
Method
Mix everything for the marinade together.
Butterfly the chicken breasts and massage the marinade into the meat. Let sit for at least a couple of hours — overnight in the fridge if you have time.
Grill on the barbecue or in a pan for about 6 to 7 minutes per side, depending on the thickness of the chicken.
Slice and serve with basil chimichurri, focaccia, and a red pepper and onion topping.
The longer this marinates, the better, a couple of hours works, but overnight in the fridge gets the yogurt properly tenderising the chicken. Shoutout to @theappetiteofali, where I first saw her take on greek yogurt chicken!