Sunday, August 12, 2012

yogurt-marinated chicken with watermelon salad... 30 minutes plus marinating

the goods:

2 cups 2% plain Greek yogurt
8 cloves garlic, coarsely chopped
4 boneless, skinless chicken breasts
3 tablespoons olive oil
2 tablespoons red-wine vinegar
1/2 small seedless watermelon, sliced
1 pound tomatoes, sliced
1/2 cup packed fresh basil leaves, torn

In a large zip-top bag, combine yogurt, garlic, 1 and 1/2 teaspoons salt, and 3/4 teaspoon pepper. Add chicken to bag and toss to coat. Refrigerate at least 8 hours (or up to 1 day).

Heat a grill to medium-high; clean and lightly oil hot grill. Remove chicken from marinade, shaking off excess. Grill chicken, covered, until cooked through, about 4 minutes per side. Let rest, covered, 10 minutes.
Meanwhile, whisk together oil and vinegar; season with salt and pepper. Arrange watermelon and tomatoes on a platter, drizzle with dressing, and sprinkle with basil, then season with salt and pepper. Serve alongside chicken.

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