Greek chicken marinade

4 large garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon sweet paprika
1 teaspoon fresh thyme leaves
2 tablespoons finely chopped flat leaf parsley leaves and tender stems
1/3 cup extra virgin olive oil
1 lemon, zested and juiced
Kosher salt
Black pepper
1 1/2 to 2 pounds chicken

Instructions

Make the marinade. Combine the garlic, oregano, paprika, thyme, parsley, olive oil, lemon zest, juice, and a big pinch of salt and pepper 

For Baked Chicken: 

Preheat the oven to 400°F. 

Place the chicken in a single layer in a 9×13 baking dish and pour the marinade over top. Cover the baking dish with a large piece of foil and place in the hot oven for 10 minutes.

Remove the foil and bake for until the chicken is fully cooked and is no longer pink in the middle (or it’s reached 160°F), another 10 to 15 minutes (or longer for whole chicken breasts).

For Grilled Chicken: Prep your grill. Lightly oil the grates and preheat your gas grill or an indoor griddle to medium.

Grill the chicken. When the grill is nice and hot, arrange the chicken in one single layer over the heated surface. Grill for about 5 minutes per side, or until the internal temperature reaches 160°F. Remove from the grill and tent with foil for 5 yo 10 minutes before serving (this will bring up the meat to 165°F as recommended.)

Rest and serve. Remove from the oven, cover and let rest for another 5 minutes. The chicken will come up to 165°F as it rests.