Yogurt Grilled Chicken with Pineapple Roasted Red Pepper Salsa
Adapted from Dan Smith and Steve McDonagh, Food Network
4 boneless, skinless chicken breasts
1/2 cup plain Greek yogurt
1 Tablespoon olive oil
1 clove garlic, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
1 Tablespoon lemon juice
1/4 teaspoon each salt and pepper
For the Pineapple Salsa:
1 8oz can crushed pineapple
2 jarred roasted red peppers, diced
2 Tablespoons fresh parsley, chopped
1 teaspoon hot sauce (I used Arizona Gunslinger Habanero Pepper Sauce)
pinch of salt
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 at least 1 hour.
Meanwhile, mix all ingredients for the salsa in a small bowl until well combined. Set aside.
Preheat grill to medium. Remove chicken from bowl and discard the marinade. Oil the grill grates or spray with non stick spray. Place chicken on the grill and cook 5-8 minutes on each side or until chicken is cooked through. Remove chicken from grill. Serve with pineapple salsa. Enjoy!
(By the way, you can also bake the chicken at 400 degrees for about 15-20 minutes. Or, place in cast iron skillet with some oil and cook 5-8 minutes or until chicken is no longer pink in the middle.)