Greek Grilled Chicken

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   In a large zip-top bag, combine lemon juice, olive oil, salt, pepper, and oregano.

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   Set aside.

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   2.

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   Cut chicken breasts in half, widthwise, and lay out on cutting board.

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   Cover the pieces of chicken with plastic wrap and pound with a mallet or rolling pin until they reach a uniform thicknessdo not let them get too thin, please!

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   3.

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   Place chicken into zip-top bag with the marinade.

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   Seal the bag and toss around with your hands to evenly coat the chicken with the marinade.

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    4.

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    Refrigerate for about 1 hour for best flavor, but it can be as short as 15 minutes if you really are in a rush.

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    5.

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    To grill the chicken, heat grill over medium-high heat and place chicken in a single layer.

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    Cook for 5-6 minutes on one side, then flip.

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    Continue to cook for another 5-6 minutes, or until the chicken breast reaches an internal temperature of 165 degrees F. 6.

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    Serve alongside lemon potatoes, pasta salad, or rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.