Grilled Greek Chicken

This is actually a marinade we’ve used for years on flank steak to make a Greek steak that we serve with roasted Greek potatoes.

Ingredients:

2 packages of boneless, skinless chicken thighs (or whatever parts you like). This makes a lot, but love the leftovers for lunch or frozen for future meals.

1 gallon Ziplock bag

3 Tablespoons quality olive oil (we like California olive oils)

Juice from 1 lemon

2 Tablespoons balsamic vinegar (we like 18 year old balsamic)

1 tablespoon minced garlic

1/2 tsp course salt (kosher salt is good, or grind out some)

1/2 tsp course ground pepper

1 tablespoon dried oregano

1 tablespoon dried basil

Directions:

Put all the ingredients (except chicken) into the Ziplock bag. Mix it up. Add chicken. Mix it up again. Marinate at least 1 hour. Overnight is good, but not needed. Spray heated grill with PAM and cook over medium heat for 30 minutes or until done. A nice sear early and then dropping the temperature gives the best flavor. This can be pan cooked or oven cooked as well.

Serving suggestions: We serve this with grilled Romaine hearts or grilled asparagus. For lunches you can use the leftovers with flatbread (or pita), feta, lettuce, cucumbers and yogurt to make a great chicken gyro sandwich.

This same marinade is great with flank steak (cut thin against the grain) or lamb.