Difficulty: Easy - for beginners
4 Cloves Garlic
1 Lemon (juiced and zested)
2 tsp Kosher Salt
3 Tbsp Olive Oil (light or EVOO)
2 Tbsp Vinegar
1 Tbsp Dried Oregano (or to taste)
4 Tbsp Plain Yogurt
4 Boneless Chicken Breast
To a small food processor add the ingredients for the marinade and spin until emulsified.
Butterfly each breast into two pieces.
Place chicken in a 1 gallon ziplock bag with marinade for minimum 1 hour and up to overnight.
Grill on medium heat 8 minutes side 1, 6 minutes side two.