Greek Marinated Chicken with Lemon Oregano
Ingredients
- Juice of 2 lemons
- 2 tablespoons @balancedbites Greek blend
- 1/4 cup Kasandrinos Olive Oil
- 2-3 pounds boneless, skinless chicken thighs
- 1 large clove garlic, minced (substitute if no Greek blend)
- 1 1/2 - 2 tablespoons dried oregano (substitute if no Greek blend)
- 1 tsp sea salt (substitute if no Greek blend)
- Freshly ground black pepper, to taste (substitute if no Greek blend)
Preparation
Juice the lemons into a bowl, add the Greek blend (or garlic, oregano, salt, and pepper) and olive oil, whisk to combine, and set aside. If using fresh garlic, use a microplane grater to mince.
Cover a cutting board with plastic wrap, place 1-2 chicken pieces on it, cover with another sheet of plastic wrap, and flatten with the flat side of a meat tenderizer for even thickness. Move to a dish and repeat for all thighs.
Wash the cutting board after preparing the chicken to ensure cleanliness.
Whisk the marinade again, pour it over the chicken thighs, distribute evenly, and let marinate for at least 30 minutes or up to overnight.
Pat the chicken dry, heat a grill pan over high heat, cook the chicken for 5 to 7 minutes per side until cooked through, and finish with a squeeze of fresh lemon juice.
