Grilled Chicken with Cucumber Yogurt Sauce

Instructions

1. 1

   Combine 2 tablespoons olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a shallow bowl. Place chicken breasts in a zip-top bag and pour the marinade over them. Seal and refrigerate for at least 15 minutes, or up to 4 hours.

   Tip: For deeper flavor, marinate the chicken overnight in the refrigerator.

2. 2

   While the chicken marinates, prepare the cucumber yogurt sauce by combining Greek yogurt, diced cucumber, fresh dill, mint, red onion, lemon zest, and a pinch of salt and pepper in a medium bowl. Stir gently until well combined and refrigerate until serving.

   Tip: Make the sauce ahead of time to allow the flavors to meld together.

3. 3

   Preheat your grill to medium-high heat (around 400°F) and lightly oil the grill grates with the remaining 1 tablespoon of olive oil to prevent sticking.

   Tip: Clean grates ensure beautiful grill marks on your chicken.

4. 4

   Remove chicken from the marinade, allowing excess liquid to drip off. Place the breasts on the hot grill and cook for 6-7 minutes without moving them to develop a golden crust.

   Tip: Resist the urge to flip too early; this creates those coveted grill marks.

5. 5

   Flip the chicken breasts and grill for another 6-7 minutes on the second side until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.

   Tip: Use a meat thermometer to ensure perfectly cooked, juicy chicken every time.

6. 6

   Transfer the grilled chicken to a serving platter and let it rest for 3-4 minutes before plating. This allows the juices to redistribute throughout the meat.

   Tip: Resting prevents the juices from running out when you cut into the chicken.

7. 7

   Spoon the cucumber yogurt sauce generously over each chicken breast and garnish with additional fresh dill and lemon wedges. Serve warm or at room temperature.

   Tip: For a complete meal, serve alongside grilled vegetables or a fresh green salad.