I’ve done this on skewers and in the oven, works well both ways and have also done tofu for my wife.
1 1/2 lbs boneless skinless chicken breast cut in 1″ pieces
1/2 C whole milk plain yogurt
1/4 C SOOC Gourmet Garlic Olive Oil
juice from half a lemon
1 T SOOC Oregano White Balsamic
1 t sea salt
fresh ground pepper to taste
Place the marinade ingredients into a bowl and whisk thoroughly. Put the chicken and marinade into a zip-lock bag or container with a lid. Refrigerate for a minimum of 4 hours or up to 24 hours.
To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
If grilling, place the skewered chicken on to the grill over indirect heat turning every two minutes to cook all sides of the chicken, for approximately 8 minutes in total. Remove and allow to rest briefly while covered.
If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately.
SUBSTITUTIONS: If you’ve had this and want to change it up a bit, here are a few suggestions.
Try either the Tuscan Herb Olive Oil or the Milanese Gremolata Olive Oil in place of the Garlic Olive Oil.
Substitute the A-Premium White Balsamic for a milder flavour, or the Jalapeno White Balsamic for a bit of the chili flavour, without the heat! The Neapolitan Herb Dark Balsamic will add more herby-garlicy goodness.