Marinated Greek Chicken

Marinated Greek Chicken
  1. 1/4 cup Garlic EVOO
  2. 1 lemon, juiced
  3. 2 tablespoon Aged Oregano Balsamic Vinegar
  4. 1 ½ teaspoon dried oregano
  5. 1 ½ teaspoons dried basil
  6. 1 teaspoon salt
  7. ½ teaspoon black pepper
  8. 4-6 pieces boneless, skinless chicken breasts, trimmed
  1. Whisk together Garlic EVOO, lemon juice and Oregano Balsamic Vinegar. Stir in dried oregano, dried basil, salt and pepper; set aside.
  2. Lightly pound each chicken breast to an even thickness. Place chicken in a Ziploc bag and pour marinade over chicken. Seal and refrigerate for at least 4 hours. Remove chicken from bag and discard marinade.
  3. Heat grill to medium high heat. Lightly oil the grates and place chicken breasts directly on the grates. Grill for about 8 minutes; flip chicken breast over and continue grilling for an additional 8 minutes or until chicken reaches 160 degrees. Adjust grilling times if chicken breasts are smaller or extremely thin. Remove from grill; lightly cover with foil and let rest for 5 minutes before serving (chicken breast temperature will increase to 165 degrees). Enjoy!
A Twist On Olives