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Maria Loi’s Grilled Chicken Breast (Kotopoulo Psito)


Serves 8 to 10


2 cups 2% plain Greek yogurt

½ teaspoon mustard powder

3 pounds boneless, skinless chicken breast

Olive oil, for grilling

Salt and freshly ground black pepper

Dried oregano

Sesame seeds, for garnish

Fresh parsley sprigs, for garnish



1. In a large bowl, whisk together the yogurt and mustard powder. Add the chicken, turning to coat all sides. Cover the bowl, refrigerate, and marinate the chicken for 3 hours, if possible. (The marinade tenderizes and flavors the chicken. If you don’t have time to marinate the chicken for 3 hours, let it marinate for at least 30 minutes.)

2. With paper towels or a clean kitchen towel, wipe away as much of the marinade as possible.

3. Preheat a grill pan over high heat for 3 to 4 minutes. Coat the chicken with olive oil. Season the chicken liberally with salt, pepper, and oregano. Grill the chicken for 5 to 6 minutes without turning. Flip the chicken and continue to cook for another 5 to 6 minutes, or until fully cooked and the juices run clear.

4. Remove the chicken from the grill pan and allow it to rest for 4 to 5 minutes so that the juices can redistribute. Serve the chicken garnished with sesame seeds and parsley sprigs.