Grilled greek chicken

*Warning* This post contains no food porn. Nothing drool worthy to stare at and no fancy angles or lighting. However, if I always wait until I have a pic, I may never post anything. I am often too busy actually cooking to stop and photograph. I'll work on that.

I like this chicken because it can be served a few different ways; like along side some pilaf, or on top of salad, or wrapped in pita with some tzatziki. Delish! You can choose to bake it too, but it was 95 degrees outside when I made this so I grilled it.

Grilled Greek Chicken

1/2 cup extra virgin olive oil
juice and zest of 1 lemon
3 tablespoons of red or white wine vinegar
3 cloves of minced garlic
1 tablespoon of dried oregano
1 teaspoon salt
1/2 teaspoon pepper
 1 lb boneless skinless chicken breast*

*Feel free to use any part of the chicken that your family likes. Breasts were on sale this week, so I used them. You can even use bone-in and skin on, but add a few minutes to your cooking time if you do.

 Mix all but the chicken in a big measuring cup or bowl, reserving half for later. Then place chicken and the reaming marinade into a 9x13 baking pan, cover and refrigerate for at least 2 hours, turning the chicken over after 1 hour so that all sides get marinated.

Remove chicken from the marinade and discard the liquid. Pat the surface of chicken dry with a paper towel, but don't wipe all of the garlic and oregano off. Just pat. Then season the chicken liberally with salt and pepper. Grill over hot white coals or preheated gas grill for about 20 minutes or until any juices run clear, turning halfway through. Never press down on proteins while grilling. This will release the juices and resulting in a drier finished product. Just so ya know.

If baking, preheat the oven to 350. Drain the liquid out of the pan. Bake for 25-30 minutes until the juices run clear.

Let the chicken rest for 5 minutes then cut into slices or cubes as desired for your family. Toss with reserved marinade for a delicious Greek inspired dinner.

For salad, toss with lettuce, olives, bell pepper, onion, and feta. The sauces can serve as a warm dressing.