Greek Chicken Marinade

This is such a quick, easy, and delicious chicken marinade that I've already used a couple times since finding it!

You can whip it up in minutes, it's very flexible, and you only need about 20 - 30 minutes to marinade the chicken and it'll be juicy and flavorful. 

We served this alongside a delicious salad - I do "kitchen sink" salads every now and then to use up random vegetables or refrigerator odds and ends. This one had carrots, celery, bacon, cucumbers, roasted red peppers, and tomatoes on a big bed of romaine lettuce. 

I also made this chicken alongside this Antipasto Chickpea Salad. It's so versatile, and really delicious. My very picky 12-year old loves this one - so it's definitely a keeper in our house! 

Greek Chicken Marinade

For the marinade:
¼ cup olive oil
1 tablespoon red wine vinegar or more to taste
1 TBS lemon juice
1 teaspoon honey or more to taste
1 teaspoon dried garlic powder
2 teaspoons dried oregano
½ teaspoon salt or more to taste
¼ teaspoon ground paprika
¼ teaspoon ground black pepper

2 - 3 chicken breasts, sliced in half horizontally (for thin chicken fillets)

Directions

1. Combine all marinade ingredients in a large tupperware container that will fit your chicken. Whisk to combine.
2. Add in the chicken breast. Put the lid on the container and shake to thorougly coat the chicken. Refrigerate up to 3 hours if needed. Place on counter to come to room temp about 20-30 minutes prior to cooking. If you only have 20-30 minutes, don't refrigerate and allow to marinate on the counter.
3. When ready to cook, bring about 1 TBS olive oil in a large nonstick skillet. When hot layer the chicken in the skillet and allow to cook for about 2 - 3 minutes or until seared. Flip gently and cook another 2 - 3 minutes until both sides are browned. 
4. Rotate a couple more times if needed, until internal temperature of chicken reached at least 165 degrees.
5. Remove from skillet and allow to rest on a cutting board for 5 minutes or so, before slicing and serving.