Greek Chicken Marinade has all of those delicious mediterranean flavors you love in an easy to make recipe. Just minutes to put together, this marinade is the perfect way to add flavor to chicken breasts!
Place the chicken breasts in a large zip top bag. In a small bowl, whisk together the olive oil, vinegar, lemon juice, oregano, garlic, and salt. Pour the mixture over the chicken. Gently massage the marinade over the chicken to distribute, and refrigerate for at least 30 minutes or up to 5 hours.
When ready to cook, turn your grill onto medium high heat. Remove the chicken from the marinade and place on hot grill. Cook the chicken 5-7 minutes per side, depending on thickness. You will know the chicken is ready when a meat thermometer registers 165 degrees. Remove from the grill.
Cover the meat lightly with foil and let sit for 3-5 minutes before slicing. Slice into strips going against the grain.
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Notes
Olive Oil - I like to use extra-virgin olive oil, but regular olive oil works. Try to use olive oil if possible rather than canola or vegetable oil.
Dried Oregano - Dried oregano is milder than fresh. If you are using fresh, use about the same amount as indicated in the recipe.
Red Wine Vinegar - The red wine vinegar adds a nice acidic kick to the recipe. If you don't have it, use extra lemon juice instead.
Chicken Breasts - This recipe calls for about a pound and a half of boneless skinless chicken breasts. This can range from two large breasts to four smaller breasts. The exact amount isn't as important as getting the best quality chicken you can.
Marinade for at least 30 minutes but not more than 5-6 hours. Because of the acid in the marinade, you don't want it to break down the chicken too much.
Grilling is the preferred method for cooking Greek Chicken. You can also bake or pan fry this recipe. Just be sure to test for doneness using a meat thermometer. The internal temperature of the chicken should reach 165 degrees.