Greek Chicken Marinade
1 pound boneless, skinless chicken breasts (about 2 large breasts)
⅓ cup plain Greek yogurt
¼ cup olive oil
4 lemons, juiced and zest of one lemon
4-5 cloves garlic, pressed or minced
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Place the chicken pieces in a freezer bag or a bowl and set aside.
Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl then juice that lemon into the bowl. Add the minced garlic, oregano, kosher salt and black pepper and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. Serve warm. Refrigerate leftovers for up to 3 days.