Greek Chicken Marinade

Method8 steps

1. 1

   Step 1: Mince the four garlic cloves and finely chop the parsley. Whisk the garlic, 2 tsp oregano, 1 tsp sweet paprika, 1 tsp thyme leaves, 2 tbsp parsley, ⅓ cup marinade olive oil and all the zest and juice of one lemon. Start with about ½–¾ tsp each kosher salt and black pepper, then taste the clean marinade and adjust to your liking.

   Uses 4 large garlic cloves, minced · 2 tsp dried oregano · 1 tsp sweet paprika · 1 tsp fresh thyme leaves · 2 tbsp finely chopped flat-leaf parsley leaves and tender stems · ⅓ cup extra virgin olive oil, for the marinade · 1 lemon, zested and juiced · Kosher salt to taste; about ½–¾ tsp to start in the marinade

2. 2

   Step 2: Slice the boneless breasts horizontally into thinner cutlets. Toss all 1½–2 lb chicken with the marinade until coated, cover and refrigerate for 2 hours. Choose either the grilling route in steps 3–4 or the baking route in steps 5–7; both finish at step 8.

   Marinate chicken in the refrigerator · 120 minUses 1½–2 lb boneless skinless chicken breasts, cut horizontally into thinner cutlets · Clean lemon-herb marinade

3. 3

   Step 3: Grilling route only: lightly coat the grill grates or indoor griddle with the separate grill oil and preheat to medium. Keep the marinated chicken refrigerated until the cooking surface is ready. Skip this step for the baking route.

   Uses A little extra virgin olive oil to coat the grill or griddle, only for the grilling route

4. 4

   Step 4: Grilling route only: lift the chicken from its marinade and arrange it in one layer on the hot grill or griddle. Grill about 5 minutes on each side, adjusting for thickness, until every thickest center reaches at least 165°F/74°C. Discard unused raw-exposed marinade. Transfer the cooked chicken to a clean dish and proceed directly to step 8, skipping the baking steps.

   Uses All the marinated cutlets lifted from the marinade, only if grilling

5. 5

   Step 5: Baking route only: preheat the oven to 400°F/204°C while keeping the marinated cutlets refrigerated. Prepare a 9 × 13-inch baking dish. Skip this step and the next two if grilling.

6. 6

   Step 6: Baking route only: arrange all the marinated cutlets in one layer in the baking dish and pour their marinade over them. Cover the dish with foil and bake in the preheated oven for 10 minutes.

   Bake covered, baking route only · 10 minUses All marinated cutlets and their marinade, only if baking

7. 7

   Step 7: Baking route only: remove the foil and bake uncovered for another 10–15 minutes, checking at 10 minutes. Continue until every thickest center reaches at least 165°F/74°C; thicker pieces may need longer. Set aside the foil for the resting step.

   Finish uncovered, baking route only · 10 minUses The chicken and its heated marinade after the covered bake, only if baking

8. 8

   Step 8: After your chosen route, loosely cover the fully cooked chicken with foil and rest for 5 minutes. The grilled chicken may rest for 5–10 minutes. Divide the chicken into six portions and serve.

   Rest cooked chicken · 5 minUses The cooked grilled chicken, only if the grilling route was chosen · The cooked baked chicken, only if the baking route was chosen