Here’s what you need and how to make Yogurt Marinated Grilled Chicken:

1 cup full-fat plain Greek yogurt
1 cup lightly packed cilantro, finely chopped
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon cayenne
1 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon pepper
3 lbs boneless skinless chicken breast or thighs

1. In a large sealable container, mix the yogurt with the cilantro, lemon juice, garlic, cayenne, cumin, salt and pepper. Add the chicken and turn to coat. Refrigerate for at least 20 minutes or overnight. Bring the chicken to room temperature before grilling.

2. Remove the chicken from the marinade, scraping off any excess; discard the marinade.

3. Grill until internal temperature of the chicken reaches 160 degrees.

4. Let rest for 10 minutes before cutting.

Enjoy on salad, in a quinoa bowl, stuffed in whole wheat pita or wrapped in a whole wheat tortilla. We serve with Hope hummus and Haig’s tzatziki.

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