The Best Greek Chicken

This is the best greek chicken that we've had at home. It's super easy to make and perfect for a weeknight meal. Dr. Sweetpea even admitted that he was skeptical at first but was blown away! 

Greek Chicken

(Source: Carlsbad Cravings)

1 pound boneless skinless chicken breasts pounded to 1/2" thickness (I used chicken thighs)

Greek Chicken Marinade

3 tablespoons olive oil

3 garlic cloves, minced

1 tablespoon balsamic vinegar

1 tablespoon lemon juice

1 teaspoon dried oregano

1/2 tsp cumin

1/2 tsp dried basil

1/2 tsp onion powder

1/2 tsp sugar

1/2 tsp salt

1/4 tsp pepper

1/4 tsp paprika

Whisk together all of the Greek Marinade ingredients in a large freezer bag and add chicken. Marinate 4-8 hours. Remove chicken from fridge and let sit at room temperature 20-30 minutes.

SKILLET DIRECTIONS:

Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet.

Cook undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to cutting board and let rest 5 minutes before slicing.

GRILL DIRECTIONS:

Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing.

**I baked our chicken in the oven. I preheated the oven to 430 degrees Fahrenheit and baked the chicken on a baking rack for 25 minutes.**