1 pound boneless skinless chicken breasts, pounded to 1/2″ thickness
3 tbsp olive oil
3 garlic cloves, crushed
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp EACH:
cumin, dried basil, onion powder, sugar, salt
1/4 tsp EACH of freshly ground black pepper and mild paprika
Whisk together all of the marinade ingredients in a large freezer bag. Add chicken and marinate 4 – 8 hours.
Remove chicken from fridge and let sit at room temperature for 20 – 30 minutes.
Cooking on the Grill
Grease and preheat the grill to medium heat, 375-450°F
Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165°F.) Remove chicken from grill and let rest 5 minutes before slicing.
Cooking on the stovetop
Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet.
Cook undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to cutting board and let rest 5 minutes before slicing.
Source: Best Ever Greek Chicken Marinade, carlsbadcravings.com