Greek Chicken Marinade

INGREDIENTS

Marinade

• ¼ cup olive oil
• 1 Tbsp red wine vinegar (to taste)
• 1 lemon, juice only
• 1 tsp honey (to taste)
• 1 tsp garlic powder
• 2 tsp dried oregano
• ½ tsp salt (to taste)
• ¼ tsp ground paprika
• ¼ tsp ground black pepper

Chicken

• 1 lb chicken parts (e.g. boneless, skinless chicken breast)

INSTRUCTIONS

1. Make marinade: Whisk together all marinade ingredients in medium measuring jug.
2. Prep chicken: Place chicken in a large ziploc bag (4-6 quart). Leave bag open, then use a meat mallet or rolling pin to carefully pound chicken to ½ inch - ¾ inch thickness. (Note If you're not using a zip-top bag for marinating, place chicken between two pieces of plastic wrap; see notes for other container choices for marinating.)
3. Marinate chicken: Pour marinade over chicken. Remove most air from bag, then zip closed. Gently massage marinade into chicken for 30-60 seconds.
4. Rest: Place bag in fridge for at least 30 minutes, and up to 2 days.
5. Cook: Once ready, remove bag with chicken from refrigerator and let sit on counter for 20 minutes. Remove chicken from bag right before cooking, discarding both the bag and any leftover marinade.

   Cook chicken on the grill, in the oven or on the stove until internal temperature registers 165°F at the thickest part (see notes for detailed instructions).