Greek-Inspired Marinated Chicken
Servings: 4
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 2 tablespoons avocado oil (for grilling)
Instructions
- Place the chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet or the bottom of skillet, pound until the breasts are about 1/2-inch thick.
- In the bottom of a large bowl or casserole dish, whisk together the olive oil, lemon juice, red wine vinegar, mustard, garlic, oregano, salt, pepper, and cumin. Add the chicken, toss to coat, and let marinate for at least 30 minutes, but preferably for 4 to 24 hours.
- Preheat the grill over medium-high heat (about 400°F). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grates. Be careful not to use too much oil to avoid starting a flare-up—a little goes a long way here.
- Place the chicken on the grill and cook for about 4 minutes per side or until the internal temperature reaches 165°F. Let rest for about 5 minutes before serving.
Nutrition
Calories: 295kcal | Carbohydrates: 2g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 794mg | Potassium: 660mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg