Peri Peri Spicy Chicken
Ingredients
- 4 garlic cloves, minced
- ½ cup plus 1 tablespoon fresh lemon juice (from 2½ DOLE® Lemons)
- 2 tablespoons lemon zest (from 2 DOLE® Lemons)
- 2 tablespoons olive oil
- 1 teaspoon gluten free ground red pepper
- 1 teaspoon gluten free smoked paprika
- ¼ teaspoon kosher salt
- 6 boneless, skinless thin-cut chicken breasts (about 4 ounces each)
- ½ cup plain nonfat Greek yogurt
- ½ cup roughly chopped fresh mint
- ½ cup roughly chopped fresh parsley
- 2 Triple Lentil Cucumber Salad recipes
- Lemon wedges for serving (optional)
Directions
- Whisk garlic, ½ cup lemon juice, lemon zest, 1 tablespoon oil, red pepper, paprika and salt in medium bowl. Place chicken in large zip-top plastic bag; pour marinade over chicken. Seal bag, pressing out excess air; gently massage and refrigerate at least 1 or up to 24 hours.
- Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 165°F, turning once.
- Stir yogurt, mint, parsley and remaining 1 tablespoon lemon juice in a small bowl. Makes about 1½ cups.
- Serve salad with chicken topped with yogurt mixture; garnish with lemon wedges, if desired.