Greek Chicken Marinade (Print Version)
# Ingredients:
01 -
1 lemon's juice.
02 -
1/4 cup of olive oil.
03 -
A tablespoon of red wine vinegar.
04 -
1 teaspoon of honey.
05 -
Half a teaspoon of salt.
06 -
1 teaspoon garlic powder.
07 -
1/4 teaspoon paprika.
08 -
2 teaspoons dried oregano.
09 -
Black pepper, 1/4 teaspoon.
10 -
1 pound boneless, skinless chicken breast or parts.
# Instructions:
01 -
Combine all the marinade stuff by whisking it till smooth.
02 -
Put the chicken in a zip bag. Smash it to about 1/2 or 3/4 of an inch thick. Add the marinade in, seal it, and squeeze the bag to coat everything.
03 -
Keep it cold, in the fridge, for anywhere from 30 minutes to 2 days. Let it warm up for 20 minutes on the counter before cooking.
04 -
Preheat grill on high, oil the grates, and cook for 2-4 minutes on each side.
05 -
Preheat to medium-high. Cook each side for 5-8 minutes.
06 -
Set oven at 400°F, add butter or oil on top, and bake for about 18-20 minutes.
07 -
Let the chicken sit for 5 minutes before slicing or serving.
# Notes:
01 -
You can keep it frozen in the marinade for up to 3 months.
02 -
Don't reuse any leftover marinade.
03 -
The chicken needs to hit 165°F inside.