greek marinated grilled chicken

makes 6 servings

ingredients:

2 1/2 pounds boneless, skinless chicken breasts

1/3 cup extra virgin olive oil

1/8 cup fresh squeezed lemon juice

Zest of 1 lemon (optional)

2 tablespoons fresh oregano, chopped

1/2 teaspoon sea salt

Freshly ground pepper

directions:

Place the chicken breasts inside of a one gallon plastic bag. Pour the remaining ingredients into the bag and seal it, making sure to get any excess air out. Gently  massage the chicken from outside of the bag to combine the ingredients and coat the chicken. Lay the bag flat and place it in the refrigerator for at least 1 1/5 hours or longer if you've got the time. Preheat your grill to a medium-high temperature. Remove the chicken from the plastic bag and place them directly onto the grill. Dispose of the bag and any remaining marinade left inside of it. Cook for 7-8 minutes or until you have some great char marks and they release easily from the grill. Flip the chicken and cook on the other side for 4-5 minutes, depending on the thickness of the chicken and how hot your grill is. If you have a meat thermometer, they should reach an internal temperature of 160 degrees. Let the chicken rest for a few minutes. It would be great served with freshly made tzatziki!

recipe printed from twothirtyate.com