Greek Chicken Marinade
Servings 4
Equipment
- Grill Pan
Ingredients
Chicken:
- 1 lb. chicken breasts thighs, or wings (I used two breasts)
- Sea salt and freshly cracked black pepper to taste
For the marinade:
- ¼ cup olive oil
- Juice from 1 large lemon or more to taste
- 1 tbsp red wine vinegar or more to taste
- 2 tsp fresh parsley finely chopped
- 1 tsp honey or more to taste
- 1 clove of garlic finely grated
- 1 tsp dried oregano
- ½ tsp dried garlic powder
- ¼ teaspoon ground paprika
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked black pepper to taste
Instructions
- Prepare the chicken by slicing off the thin, bottom portion of the chicken breast. Slice the top remaining portion of the chicken breast in half, lengthwise. Each breast should produce three similarly sized pieces.
- Place plastic wrap over the top of the chicken pieces on the cutting board, and pound with a kitchen mallet until they are ¼ to ½ inch thick.
- Prepare the marinade by combining the olive oil, fresh lemon juice, red wine vinegar, fresh parsley, honey, garlic, oregano, garlic powder, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag.
- Marinate the chicken by adding the pieces to the marinade and refrigerating for 30 minutes to 2 hours.
- Remove the chicken from the marinade and season both sides with sea salt and freshly cracked black pepper to taste.
- Grill the chicken by heating a grill pan over medium-high heat. Brush the grill pan with olive oil or spray it with olive oil cooking spray.
- Add the chicken and grill for 4-5 minutes per side, until cooked through.
- Allow the chicken to rest for 5 minutes before slicing and serving. Enjoy.