Posted on 09/04/2013
The meat on the barbecue! A typical American tradition that Monica presents us for tasting Corvo Duetto Insolia & Cahrdonnay, for a perfect summer dinner with friends.
Marinated Grilled Chicken With Garlic and Lemon
2 Table spoons Italian parsley, finely chopped
2 Table spoons fresh oregano, chopped
1/4 Cup olive oil
2 Garlic cloves, finely chopped
1 Table spoon black olives, finely chopped
1/2 Tea spoon sea salt
1/2 Tea spoon fresh ground black pepper
1 1/4 lbs boneless skinless chicken breasts (4 )
Yogurt and Garlic Sauce:
1 Cup plain yogurt
1/4 Cup sour cream
2 Table spoons fresh parsley, finely chopped
1 Garlic clove, finely chopped
Salt and Pepper
In a glass dish not too deep, mix all ingredients, except the chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for 2 hours.
Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce.
Yogurt and Garlic Sauce : In a bowl, mix yogurt with sour cream, parsley, garlic. Add salt and pepper. Cover and put in fridge for at least 4 hours.