Recipe by www.savingdessert.com

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Marinate the chicken for at least 4 hours and up to 24 hours before grilling.

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Ingredients

• ½ cup plain Greek yogurt ((( use full fat yogurt for best results )))
• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 1 lemon (zest of)
• 1 tablespoon white balsamic vinegar
• 2 tablespoons fresh oregano leaves (chopped, or 2 teaspoons dried )))
• 1 tablespoons fresh thyme leaves (or 1 teaspoons dried)
• 6 garlic cloves (medium, minced)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper (fresh ground)
• ¼ teaspoon red pepper flakes
• 3 boneless skinless chicken breasts (cut into 2-inch pieces for skewers)
• 1 red bell pepper (large, seeded and cut into 1 1/2-inch cubes)
• 1 red onion (medium, cut into 1 1/2-inch cubes)
• 6 skewers ((( if using wooden skewers soak in water for 30-minutes before grilling )))

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Method

1. Combine all the marinade ingredients in a large ziplock bag. Seal and massage the bag to combine all the ingredients.
2. Add the chicken to the bag turning to coat. Marinate for 4-24 hours. Turn the bag a few times while marinating.
3. Preheat gas grill to 400F.
4. Pour the marinated chicken pieces into a large strainer to remove the excess marinade. Thread chicken pieces onto the skewers alternating with peppers and onions. Grill until the chicken is cooked through, about 4 minutes on each side or until juices run clear.

View the recipe instructions at www.savingdessert.com