Marinate the chicken overnight or all day which makes for easy preparation at dinner time. The marinade coats the chicken nicely and gives it a nice crust after grilling. If you can't grill the chicken, you can bake it in the oven.
- 4 skinless, boneless chicken breasts
- 1 cup pomegranate juice
- ⅓ cup Greek style yogurt
- 3 Tbsp vegetable oil
- juice of ½ lemon
- 1 - 2 Tbsp peri-peri hot sauce or garlic hot sauce, to taste
- 2 garlic cloves, chopped
- 2 Tbsp chopped fresh thyme
- 2 Tbsp chopped fresh Italian parsley
- 1 tsp salt
- ¼ tsp freshly ground black pepper
Place chicken breasts in a large zip-lock bag. Mix the remaining ingredients together in a bowl and then pour into the bag. Squeeze the bag to press out as much air as possible and seal. Squish the marinade around in the bag to coat the chicken very well. Allow to marinate in the refrigerator all day or overnight.
Preheat your grill to medium-hot. Remove chicken from the marinade; discard the marinade. Grill the chicken for 10 minutes per side or until it is cooked and has developed a nicely charred crust. The internal temperature of a grilled chicken breast should reach 165°F/74°C on an instant read thermometer.
If you are baking the chicken, place it in a 350°F/175°C oven for approximately 30 mins until it reaches 165°F/74°C.
This is delicious served with rice and grilled bell peppers, onions, and zucchini.