Greek Grilled Chicken

This is a light, yet super flavorful grilled chicken, perfect for healthy eating.  You do want to watch the cooking time carefully--since we're using boneless, skinless chicken breast it can dry out so use a meat thermometer and remove it as soon as it reaches 160.  But as long as you do that, the marinade will help keep things tender and juicy.  I also like to boil the leftover marinade for several minutes, then toss it with some of the chicken that I've shredded up and use it in salads.  It is really delicious tossed with some crisp greens, feta cheese, red onion, and Greek dressing. 

Greek Grilled Chicken

Time to Prepare: 6 hours 20 minutes
Number of Servings: 6

• 6 boneless, skinless chicken breasts
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 1 tsp lemon zest
• 1 tsp poultry seasoning
• 1 tsp oregano
• 1/4 tsp pepper
• 1/4 tsp thyme
• 1/8 tsp basil
• 1/4 tsp marjoram
• 1/4 tsp minced dried onion
• 1/4 tsp dried mint
• 1/4 tsp kosher salt
• 1/8 tsp garlic powder
• pinch of cinnamon
• pinch of nutmeg

If needed, pound the chicken breasts so they are an even thickness.  Make small cross-wise slits about 1/2" apart along the top of the chicken breasts (this helps the marinade penetrate more).  Only make them about 1/8" to 1/4" deep.  Place the chicken in a gallon Ziploc bag.

Whisk together olive oil, lemon juice, lemon zest, and all the seasonings.  Pour over the chicken.  Marinate in the fridge for at least 6 hours.

Heat grill to medium hot and grill chicken until it reaches 160 degrees (amount of time will vary depending on the thickness of your chicken).  Let rest for 5 minutes, then serve.

Produce Used: Lemon
Source: adapted from Kalyn's Kitchen