The weekend is here! I am so happy – even though I love my job I do love summer and being outside! Saturday we are playing a new disc golf course – at least it is new for me. Greg has played it before. It has 27 holes instead of 18 – so it should be a good workout! I will be posting pictures and stories. Almost all of my bug bites have healed from the last two matches. Lets hope it is dry and not buggy! For those stories click here and here and here.
As I mentioned in a previous posting I am trying different marinades for grilled chicken sandwiches. This recipe is different than a vinegar based marinade as you will not get a ton of flavor from it but the chicken remains tender during grilling from the yogurt. I could have pounded my chicken a bit thinner but it still was good. Consider using a different topping such as spicy mustard or a gourmet mayonnaise as it will complement the grilled chicken nicely.
1 Large or 2 Small boneless, skinless Chicken Breast, pounded thin. If using a large chicken breast, after pounding thin, cut in half.
Your favorite sandwich rolls
Crunchy Lettuce Leaves
Basil Mayonnaise or spicy mustard
6-ounce plain Greek yogurt
1 tbsp Lemon Juice
2 – 3 tsp Smoked Paprika
½ tsp Basil, dried
½ tsp Oregano, dried
¼ tsp Parsley, dried
½ tsp Salt
¼ tsp Pepper
1 tsp Garlic Clove, diced or crushed
1 tbsp Canola with 30% Olive Oil or Olive Oil
Mix together the marinade ingredients in a small bowl. Coat the chicken that has been pounded thin with the yogurt marinade. Place in a container, cover and refrigerate for about 5 hours or more.
Preheat grill to high. Remove chicken from the marinade and add additional seasoning if desired. Grill chicken until done. Serve on your favorite roll with mayonnaise, tomato, and lettuce or other toppings.
For another great marinated grilled chicken sandwich:
Balsamic Marinated Grilled Chicken & Blogging Awards