Whisk all ingredients except chicken and salt in small bowl. Place chicken in resealable plastic bag; add marinade, turning to coat. Refrigerate at least 1 hour or up to 10 hours, turning occasionally.
Remove chicken from marinade, discard marinade. Sprinkle chicken with salt. Heat grillpan over medium-high hear until hot. Cook chicken 8 to 10 minutes or until no longer pink in center, turning once.
You can up the ante even more by garnishing the chicken with low-fat feta cheese, chopped fresh mint or dill and chopped tomatoes.
Originally Submitted
1/21/2011
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