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How To Rock Your Next Barbecue

May 16, 2014 | Stonyfield Mairead

Here are some healthy BBQ tips for this summer!

This recipe was written by Heather Bauer. She is a nationally recognized nutrition expert, author, and entrepreneur. Her fresh and inspiring approach to diet has enabled thousands of people to successfully lose weight and keep it off for good. Heather is a Registered Dietitian (RD) and a New York State Certified Dietitian-Nutritionist (CDN).

It’s barbecue season and time to step up to the plate – the plate full of flavor and zest that will wow everyone – even your in-laws, the neighborhood watch, and picky eaters. With this recipe, you’re sure to have encores at the next summer get together. Don’t be the person who stealthily sneaks into the party so they have time to rip store stickers off their dish before someone realizes, be the person who says, “I’m here everyone, and I brought my homemade marinated chicken.”

Fruit salad, potato salad, and hamburgers? Obvious staples for any barbecue. Leave these dishes to the host and be the cookout superstar you were meant to be. You didn’t just grab something at the last minute. You allowed your recipe to marinate overnight and already have the Greek yogurt tzatziki dressing waiting in an adorable glass container so it’s easy to grab and go whenever you’re done throwing on that new summer outfit you got for a steal.

Are you prepared to rock the barbecue? Good. Here is your recipe for success.


Double Duty Stonyfield Greek Yogurt Mariziki/Tzatzikinade (Combo of Marinade and Tzatziki)

Serves 4

1 large seedless cucumber washed, and finely grated on a box grater

pinch of salt

2 cups Stonyfield Organic Greek Yogurt

Zest and juice of 1 lemon

1 garlic clove, grated on microplane or smashed into a fine paste

2 Tbsp chopped fresh dill

2 Tbsp chopped fresh mint

½ tsp sea salt

¼ tsp freshly ground black pepper

2 tablespoons extra virgin olive oil

4 boneless, skinless chicken breasts

1 lemon cut into wedges for serving


Sprinkle the grated cucumber with a pinch of salt, toss with your fingers and place on a clean kitchen towel. Gather the corners of the towel and wring out as much water as possible. You will be shocked at how much water will come out of a cucumber! Set aside.

In a medium bowl, combine the yogurt, lemon juice and zest, garlic, dill, mint, salt, pepper and olive oil and stir until well incorporated. Divide the mixture in half and place half in a zip-top resealable bag with the chicken breasts. To the remaining mixture, add the well-strained cucumber and stir to combine. Cover and keep in the refrigerator until ready to serve.

Allow the chicken breasts to marinate in the refrigerator for at least 2 hours or overnight.

Remove the chicken breasts from the marinade and wipe off any excess marinade that is clinging to the chicken breasts. Heat a grill or grill pan to medium-high heat and rub with a little bit of oil. Reduce heat to medium. Grill each chicken breast for 4 minutes per side, until the chicken is cooked through. Tent with foil and allow the cooked chicken breasts to rest for 3 minutes before serving with the reserved Tzaztiki and lemon wedges.

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