Mediterranean Grilled Chicken

• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons plain fat-free yogurt
• 12 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme, chopped
• 14 teaspoon salt
• 3 garlic cloves, crushed
• 6 chicken breast halves
• 6 rosemary sprigs
• 6 fresh thyme sprigs
• 12 teaspoon fresh ground black pepper

1. For Rosemary garlic rub combine first seven ingredients and set aside or refrigerate for up to 3 days.
2. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat.
3. Rub Rosemary-Garlic Rub evenly over breast meat.
4. Place 1 rosemary sprig and 1 thyme sprig between skin and meat of each breast half.
5. Gently press skin to secure.
6. Cover and refrigerate 4 hours.
7. Sprinkle chicken with pepper.
8. Place chicken, skin sides down, on grill rack coated with cooking spray.
9. Grill 25 minutes or until done, turning occasionally.
10. (I grilled this using an indirect heat method, with the grill set to medium high heat - it took about 45 minutes).
11. Discard skin before serving.

fresh rosemary, yogurt, lemon zest, lemon juice, fresh thyme, salt, garlic, chicken, rosemary sprigs, thyme, ground black pepper

Taken from www.food.com/recipe/mediterranean-grilled-chicken-420078 (may not work)