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.**
