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Ingredients
- CHICKEN MARINADE:
- 1 1/2 pounds chicken breasts (I like to use thin cut chicken)
- 2 tablespoons olive oil
- 1/3 cup fresh lemon juice (from about 2 large lemons)
- 1/3 cup buttermilk
- 4 cloves garlic, finely minced or pressed (or 1 teaspoon garlic powder)
- 1/2 teaspoon dried oregano (Italian flavor), 2 teaspoons Greek flavor
- 1 teaspoon coarse, kosher salt
- 1/2 teaspoon black pepper (I use coarsely ground; use less if finely ground)
Preparation
Step 1
Place the chicken in a shallow dish or gallon-size ziploc bag. Whisk together the olive oil, lemon juice, buttermilk, garlic, oregano, salt and pepper. Pour over the chicken, cover (or seal the bag) and refrigerate for 8-12 hours. Grill the chicken on medium-high, discarding excess marinade, until cooked through or an instant-read thermometer registers 165 degrees F at the thickest part. Let the chicken rest 10 minutes before slicing and serving.