2 bone in, skin on chicken breasts
1 cup siggi’s Plain 0% Skyr
2 Tbs whole grain mustard
1 Tbs Dijon mustard
1 Tbs honey
1/2 tsp salt
2 Tbs lemon juice
1/2 Tbs fresh thyme leaves
2 Tbs olive oil
In a medium mixing bowl combine yogurt, mustard, honey, salt, lemon juice and thyme.
In a large freezer bag, add the chicken and marinade and place in the fridge for 2 hours or overnight.
Preheat oven to 375°F
Remove the chicken from the bag and pat off excess marinade with a paper towel.
In an oven safe grill pan over medium high heat, add the olive oil until just barely smoking. Place the chicken breasts in the pan skin side down. Once the skin side is brown, flip the chicken breasts over and place in the oven until they reach an internal temperature of 165°F.
Remove the pan from the oven and allow the chicken breasts to rest for 5-10 minutes. Carve the chicken breast off the bone and enjoy!