Garlic and yogurt marinated chicken recipe
Ingredients
For the chicken?
150g (5oz) thick Greek yogurt
1½tbsp olive oil
1 clove garlic, crushed
2tbsp parsley, finely chopped, plus extra for garnish
few sprigs of thyme, leaves snipped
425g pack Tesco mini chicken fillets
For the potatoes
500g (1lb) new potatoes
1 lemon, zested
freshly ground black pepper
mixed salad
In a bowl, mix together the yogurt, half a tablespoon of oil, the garlic and herbs. Add the chicken fillets, cover and leave to marinate for a couple of hours or overnight. Preheat the grill. Place the chicken and its marinade into a foil-lined grill pan. Cook for about 8 minutes until cooked through, with no pink showing, then wrap in the foil and leave to rest for a couple of minutes. Meanwhile, boil the potatoes until tender, drain, smash roughly with a fork and stir in the remaining olive oil and the zest. Season to taste and garnish with some parsley leaves. Serve the chicken with the potatoes and some salad.
