This Greek marinade, with garlic, lemon, and oregano, adds a burst of flavour to your grilled, baked, or pan-fried chicken. It's a delightful choice no matter how you decide to prepare your chicken!
You’ll need:
1 lb. boneless, skinless chicken breasts (around 2 large breasts)
1/3 cup plain Greek yogurt
1/4 cup olive oil
4 lemons
4-5 garlic cloves, pressed or minced
2 tablespoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions:
Place the chicken pieces in a freezer bag or a bowl & set aside
Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the mix and stir.
Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
When ready to grill, prepare the grill by lightly oiling the grate with cooking spray and set to medium-high heat.
Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through (around 15-20 minutes).
During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice.
Allow the chicken to rest for 5 minutes before slicing. Serve with the grilled lemons.
You can also pan-fry or bake your chicken, using this same Greek marinade. Enjoy!