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
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.