Greek Chicken Marinade

 

If you don't count the salt and pepper, this Greek chicken marinade has only 5 ingredients. Can't get better then that!

 

Ingredients

 

1 pound boneless skinless chicken breasts (about 2 large breasts)

⅓ cup plain Greek yogurt

¼ cup olive oil

4 lemons

4-5 cloves garlic pressed or minced

2 tablespoons dried oregano

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

 

Set aside the chicken pieces in a freezer bag or a dish.

In a medium mixing bowl, combine the Greek yogurt and olive oil. Add one of the lemons to the bowl after zesting it. Pour the lemon juice into the bowl with the zest. Set aside the remaining three lemons. Stir in the minced garlic, oregano, kosher salt, and black pepper with the lemon juice and zest. Pour half of the marinade into the freezer bag or dish with the chicken pieces, leaving the other half for basting. Marinate the chicken in the fridge for 30 minutes or up to 3 hours.

 

When preparing to grill, gently coat the grill grate with vegetable oil or cooking spray and heat to medium high.

Grill the chicken, basting with the remaining marinade and flipping frequently so each side browns and has light grill marks, for 15-20 minutes, or until the chicken juices run clear. Add the 3 sliced lemons on the grill for the last 5 minutes of grilling, rotating once or twice. Allow 5 minutes for the chicken to rest before slicing and serving with the grilled lemons. Keep leftovers in the refrigerator for up to 3 days.