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Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa

Recipe courtesy Dan Smith and Steve McDonagh

Show: Party Line with the Hearty BoysEpisode: Summer Celebration

  • Cook Time

    10 min

  • Level

    Easy

  • Yield

    6 servings

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Times:

Prep
15 min
Inactive Prep
1 hr 0 min
Cook
10 min
Total:
1 hr 25 min
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Ingredients

  • 1 cup yogurt
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 lemon, zested
  • 2 teaspoons salt
  • 1 teaspoon hot sauce
  • 6 (6-ounce) boneless, skinless chicken breasts
  • Lemon slices, for garnish
  • Roasted Red Pepper Pineapple Salsa, recipe follows

Directions

Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.

Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.

Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.

Pineapple Roasted Red Pepper Salsa:

1 (20-ounce) can crushed pineapple, drained

1 jarred roasted red pepper, cut into small dice

2 tablespoons chopped parsley leaves

1 teaspoon hot sauce

Pinch salt

Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.

Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa
Rated: 4 stars out of 535 Reviews
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