This recipe for Greek-style chicken was passed down through my family for years. If you're looking for great-tasting, tender chicken breasts, you'll want to try this!
Ingredients
- 4 skinless , boneless chicken breast halves
- 1 cup extra virgin olive oil
- 1 medium lemon , juiced
- 2 teaspoons crushed garlic
- 1.5 teaspoons black pepper
- 1 teaspoon salt
- 0.33 teaspoons paprika
Instructions
-
1
Cut three slits in each chicken breast to allow marinade to penetrate. Place chicken into a large bowl.
-
2
Whisk oil, lemon juice, garlic, pepper, salt, and paprika together for about 30 seconds. Pour over chicken; use your hands to work marinade into chicken. Cover and refrigerate, 8 hours to overnight.
-
3
Preheat an outdoor grill for medium heat and lightly oil the grate.
-
4
Cook chicken on the preheated grill until meat is no longer pink and juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Dill Pickle Sandwich Slices
Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.
Michelle's Blonde Chicken Chili
People who have tasted this thick mix of beans, spices, and chicken can't get enough. I've placed in my workplace's annual Halloween chili cook-off for the last three years. This blonde chicken chili looks strange — tastes great! Serve with shredded Monterey Jack cheese and warm flour tortillas.
Cowboy Baked Beans
Definitely not quick, but well worth the wait, these beans are thick, sweet, and tangy. I've never served these without someone requesting the recipe.