1 1/2 pounds chicken, boneless, skinless thighs, excess fat removed
1 cup nonfat greek yogurt, plain
1 Tablespoon basil, dried + 2 Tablespoons fresh basil, chopped
1 Tablespoon oregano, dried + 1 Tablespoon fresh oregano, chopped
1/2 Tablespoon rosemary, fresh, chopped
3 cloves garlic, minced
1/4 cup fresh lemon juice, about the juice from 1 lemon
salt and freshly ground pepper to taste
Mix yogurt, dried basil, dried oregano, fresh rosemary, garlic, lemon juice, and a few sprinkles of salt and pepper in a large bowl. Add chicken and mix well. Marinate in the refrigerator for at least 2 hours or overnight, mixing every so often.
Preheat grill to medium heat. Place chicken on grill. Grill for about 4–5 minutes side one and 3–4 minutes side two. Grill temperatures vary, so be sure to check for doneness. Heat thoroughly but do not over grill.
Remove from grill, place on serving platter and sprinkle with fresh basil and oregano.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.