Greek Chicken Marinade


Ingredients

Serves 4


1 chicken breast, about 1 lb

3 tablespoons olive oil

3 garlic cloves, minced

Juice of 1 lemon

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon onion powder

½ teaspoon dried basil

½ teaspoon dried thyme

¼ teaspoon ground black pepper

¼ teaspoon sweet paprika


Directions


In a small bowl whisk together olive oil, garlic, lemon juice, oregano, salt, onion powder, basil, black pepper, and paprika.

Arrange chicken in a shallow container (or in a Ziploc bag) and pour marinade over it.

Cover (or seal) and let marinate for at least 1 hour (marinate overnight for fullest flavor.)

Remove chicken from the marinade and allow to come at room temperature.

If grilling, preheat outdoor grill over medium-high heat and lightly oil the grill grates. Grill chicken for about 20 minutes (flipping at the 10 minute mark) or until cooked through, no longer pink in the center and the juices run clear (an instant thermometer should read 165°F when inserted in the center.)

If baking, preheat oven to 450°F (230°C) and place a rack in the middle.

Place chicken breasts in a large baking dish or on foil-lined rimmed baking sheet.

Bake uncovered for 15 minutes, then flip on the other side and bake for further 15 minutes, or until cooked through, no longer pink in the center, and the juices run clear (an instant thermometer should read 165°F when inserted in the center.)

Once cooked, let the breasts rest for five minutes before serving to allow the juices to evenly distribute throughout the meat.

Sprinkle with a bit of chopped fresh parsley and serve!