I made this last week along with the roasted lemon potatoes. It was very flavorful. The great thing about this marinade is that it only needs to marinate for one hour, which is great because I am notorious for deciding what's for dinner in the afternoon and I can't exactly get a 6 hour marinade recipe going that fast. It is worth noting that if you're using a citrus or acidic ingredient in your marinade, you shouldn't marinate it for longer than an hour. Those ingredients are harsh and begin to break down the meat if you leave it on for too long. So remember, no longer than an hour. You could top this chicken with feta cheese or eat it as is. My husband added some feta, and I ate it as is. Either way, I think you'll enjoy it!
Grilled Lemon Greek Chicken
from The Black Peppercorn
4 boneless, skinless chicken breasts
1/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice, or about the juice of one lemon
4 garlic cloves, minced
1 Tablespoon oregano
2 teaspoons thyme
1 teaspoon salt
1 teaspoon ground black pepper
Combine all ingredients for marinade and add chicken making sure to coat all pieces. Cover and place in fridge for one hour.
When ready to cook, heat grill and place chicken breasts on hot grill. Cook until no pink remains. Allow chicken to rest a few minutes before serving to help meat to retain juices.