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Greek Chicken Marinade

Greek Chicken Marinade

Greek Chicken Marinade

The yogurt tenderizes the meat and guarantees a moist chicken breast. Ideally, grill the chicken after it marinates or sear the outside in a pan before baking. Marinate the chicken for 2-4 hours; any longer than that and the meat will pass right over tender and become mushy. This marinade is plenty for up to 2 1/2 pounds of chicken breast and can easily be doubled.

In a food processor blend:
1 cup non-fat plain yogurt (preferably Greek)
1 garlic clove
1/2 cup either basil leaves or mint leaves
1 tsp dried oregano
1 Tbsp lemon juice
1/4 tsp sea salt
1/3 cup pitted kalamata olives

Spread the marinade over all sides of the chicken breast in a tupperware container or large plastic bag. Marinate in the fridge for 2-4 hours.


  • Serve the grilled chicken breast sliced in a salad or put it in a pita bread sandwich with hummus, cucumber, tomato and feta
  • Serve whole breasts on a platter and garnish with kalamata olives and fresh basil or mint.

Greek Chicken Marinade Recipe by Jennifer Meier & The (modern) Busy Girls’ Cookbook

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