Receipe of the day courtesy of dukandiet.com

Marinated Barbecued Chicken (Attack + Cruise + Consolidation + Stabilization)

 2 servings

Ingredients:

Two half chicken breasts
Marinade:
1/2 cup Greek yogurt
1 tablespoon chopped garlic
2 teaspoons Sriracha sauce
2 tablespoons Pickled Peppers Pre-mix
1 tablespoon lemon zest (optional)
2 tablespoons chopped, fresh herbs

Lime Dipping Sauce:

1 cup fat-free lime yogurt (can use plain Greek yogurt with lime extract)
1 tablespoon chopped fresh herbs

Instructions:

1. Mix all the ingredients well and marinate two half chicken breasts (boneless or bone-in) in the refrigerator for 3 to 4 hours, or overnight. Make sure the chicken is completely coated with the yogurt mixture.
2. When you're ready to cook the chicken, remove it from the marinade and wipe off the excess marinade to make sure it doesn't burn during cooking.
3. Barbecue the chicken for about 10 minutes on each side. Or bake it in a 350°F oven for 20 minutes. If using skewers, make sure to soak them in water for an hour.

Pickled Peppers:

You’ll need a jar of whole or sliced gherkins or dill pickles (no salt added), a small can of pickled, sliced jalapenos from the Mexican aisle of the supermarket, and a small bottle of capers. (These
may be in the condiment section or you can find the Goya brand in the Mexican food section.)
Measure out:
1 cup gherkins, drained
1 cup jalapenos, drained
Chop finely in the food processor, but don’t puree.
(makes enough for future use in other dishes)

Add:
¼ cup capers, drained (optional)

Lime Dipping Sauce: 

May serve with lime dipping sauce. Heat fat-free lime yogurt very gently in the microwave or on the stove on medium heat. Do not boil. Add a tablespoon of chopped fresh herbs