Servings: 4 / Ready in: 20 minutes (marinating recommended)
Ingredients
- 1/2 small container of a full-fat plain Greek yogurt
- 3 tbsp Mölli Acapulco Marinade
- 1 tsp Granulated salt
- 1 1/2 lbs Chicken breasts
- Olive oil to drizzle
Directions
- In a large resealable plastic bag, mix the yogurt with the Acapulco marinade and teaspoon of salt. Add the chicken breasts and turn to coat. Seal the bag and transfer to a baking dish. Refrigerate for at least 1 hours or overnight. Bring the chicken to room temperature before grilling.
- Preheat oven to 350°. Remove the chicken from the marinade, scraping off any excess; discard the marinade. Season the chicken with salt and pepper. Place chicken over oiled baking dish and cook until the chicken is browned and fully cooked, about 20 minutes.
- Transfer the chicken to a carving board and let rest for 10 minutes before slicing. Serve hot with a side of salad or slice and use it for a cold chicken sandwich. Provecho!
