1 ½poundsboneless skinless chicken breast(boneless and skinless)
¼cupavocado oil ((or olive oil))
Blue Cheese sauce
7ouncesgreek yogurt(about ¾ cup)
2teaspoonswhite wine vinegar
salt and pepper(to taste)
Add the marinade ingredients to a large zipper-top bag. Shake gently to combine. Add the chicken and seal the bag. Flip the bag over and back to ensure the chicken is evenly coated. Refrigerator for a minimum of 30 minutes or up to 2 hours.
Preheat the grill over medium heat. Remove the chicken from the marinade (discard the marinade) and place on the grill. Grill for 7-8 minutes per side or until the internal temperature is 165 degrees. The grilling time will depend on the size and thickness of the chicken breasts.
Meanwhile, prepare the blue cheese sauce. Add the sauce ingredients to the bowl of a food processor. Mix until well combined. Refrigerate extra sauce for 4-5 days.