1 tbsp Noteo Mediterranean

1 tsp Yoghurt
¼ tsp Apple vinegar
2 tbsp Fresh lemon juice
¼ tsp cayenne pepper
2 cloves of garlic, minced
4 pcs. boneless chicken breast
1 tbsp oil for spreading
Himalayan salt and freshly ground black pepper

For the sauce:

¼ tsp Noteo Mediterranean
1 clove of garlic, minced
3 tablespoons yogurt
3 tablespoons of lemon juice
salt and pepper

How to prepare
  • In a large bowl, whisk together 1 tsp yogurt with the apple cider vinegar, 2 tbsp lemon juice, ⅔ of the minced garlic cloves, 1 tbsp. Noteo Mediterranean, 1 tsp salt, 1 tsp black pepper and cayenne pepper.
  • Add the chicken breasts, cover with the mixture and refrigerate for 4 hours.
  • Use a grill or heat a grill pan over medium heat and brush with oil.
  • Remove the chicken breasts from the marinade and grill for about 15 minutes, turning to cook evenly on all sides.
  • When golden, transfer the chicken breasts to a cutting board and let rest for 5 minutes.
  • In the saucer, beat the Noteo Mediterranean with the remaining minced garlic and add 3 tbsp each of yogurt and lemon juice.
  • Season with salt and pepper to taste.
  • Cut the chicken into strips and serve with the Noteo sauce.