I wait all winter long for the first warm sunny day when I can finally light up the grill. Yes, I probably do more of the grilling than my husband does, hehe. And seriously WHY does EVERYTHING literally EVERYTHING taste one thousand times better when it’s grilled?!? My favorite nights are when I can enjoy a few drinks on the porch and grill an entire meal, which makes for a super easy clean up! I am obsessed with grilling meat, veggies, fish, pizza, etc, but I figured I would keep it simple for this post and share a simple chicken marinade. This marinade is guaranteed to give you tender and juicy chicken every time because of a little secret ingredient.
Every Sunday or Monday I always cook a bunch of chicken for the week. We eat it for dinner one night and then I cut up the rest for salads and sandwiches for lunches. I use this marinade recipe very often because the chicken cooks so perfectly and my secret is…… GREEK YOGURT! No dried out chicken with this marinade! And you don’t even have to grill the chicken, it can easily be baked as well. I just happened to make this recipe as kabobs because I had leftover zucchini, but you don’t have to cut the chicken into chunks and use the skewers, you can leave them as breasts. Just be sure to pound them out so they are about 1/2 inch thick.
This Greek Chicken marinade is made with only real ingredients and pairs perfectly with my Greek Salad with homemade Vinaigrette, nann or pita bread, tzatziki, hummus, and/or brown rice or quinoa. Healthy can be DELICIOUS!
- 2 pounds chicken breasts (cut into 1 inch pieces if using for kabobs)
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- ¼ cup plain greek yogurt
- 1 clove garlic minced
- 1 tsp oregano
- 1 tsp mediterranean or italian seasoning (optional)
- ½ tsp sea salt
- ground pepper
- Veggies for kabobs such as zucchini, red pepper, onion, mushrooms, cut into slices or 1 inch pieces
- Whisk or mix the olive oil, red wine vinegar, lemon juice, yogurt, garlic, oregano, seasoning, salt, and pepper in a large bowl or plastic bag.
- Add the chicken pieces and let it marinate in the refrigerator for at least 1-2 hours or up to 24 hours.
- If using wooden skewers place them in the sink with cold water (this keeps them from burning on the grill).
- Remove the chicken from the refrigerator and light the grill. Let it heat to up to 400 degrees.
- Alternate chicken and vegetable pieces on the skewers.
- Place the skewers on the grill and cook for 15-20 minutes or until the juices run clear.
- Let the chicken sit for 5-10 minutes before serving. Serve with nann, pita bread, tzatziki, hummus, or brown rice.