Greek Grilled Chicken
Slightly Adapted from Kaylin’s Kitchen
Makes 8 servings, per serving:
1 Leaner
1 Healthy fat serving
2 condiments
48 ounces of boneless, skinless chicken breasts
(about 6 -7oz breasts)
Marinade:
8 teaspoons extra virgin olive oil
1/3 cup fresh-squeezed lemon juice
1 tsp. fresh lemon zest
1 tsp. Greek Seasoning or create your own Greek Seasoning Ingredients
1 tsp. poultry seasoning
1 tsp. dried oregano
1 tsp. black pepper to taste
Trim all visible fat and membranes from chicken breasts, I like to make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in single layer in Ziploc bag.
Combine marinade ingredients and pour over chicken. Marinate in refrigerator 6-8 hours or all day if desired.
Preheat grill to medium-hot and grill chicken 20-25 minutes, or until well browned and firm but not hard to the touch. Actual cooking time will depend on the heat of your grill and the temperature outside, so don’t overcook.
This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.
Even if you’re only cooking for a few people I recommend making the whole recipe. The leftover chicken is great to cut up on top of a salad, or mixed into some stir-fried veggies for a quick lunch.
