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Greek Chicken

Greek Chicken

This is a classic Greek grilled chicken that gets its flavor from a potent, high-acid marinade. The most important rule is the marinating time: because of the large amount of lemon juice, you cannot let this sit for more than 30 minutes. Any longer, and the acid will begin to break down the proteins in the chicken, turning the texture from tender to mushy.
Prep Time10 minutes
Active Time12 minutes
Marination Time20 minutes
Total Time42 minutes
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Ingredients

  • 4 thin-sliced chicken breasts about 1.5 lbs
  • 1/2 cup fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1.5 tablespoons red wine vinegar
  • 1.5 teaspoons Diamond Crystal kosher salt
  • 4 cloves fresh garlic grated
  • 2 tablespoons dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon honey

Instructions

  • In a large bowl, whisk together the lemon juice, olive oil, red wine vinegar, salt, grated garlic, oregano, red pepper flakes, and honey.
  • Add the chicken cutlets to the marinade, ensuring each piece is fully coated.
  • Let the chicken marinate at room temperature for 20-30 minutes.
  • Preheat the grill to medium heat (375-425F).
  • Remove the chicken from the marinade, allowing excess to drip off.
  • Place the cutlets on the hot grill grates and cook for 5-7 minutes without moving.
  • Flip and cook another 5-7 minutes until internal temperature reaches 165F.
  • Transfer the chicken to a cutting board and rest for 5 minutes.
  • Serve hot as desired.

Notes

Do not marinate longer than 30 minutes as the acid will start to break down the meat.