Servings: 4

1 pound boneless skinless chicken breasts pounded to 1/2" thickness 1 pound boneless skinless chicken breasts pounded to ½" thickness
Greek Chicken Marinade: (LARGE BATCH measurements in parenthesis, 3 lb meat) Greek Chicken Marinade: (LARGE BATCH measurements in parenthesis, 3 lb meat)
(9 TB) 3 TB olive oil (9 TB) 3 TB olive oil
(9 TB) 3 garlic cloves, minced (9 TB) 3 garlic cloves, minced
(3 TB) 1 TB balsamic vinegar (3 TB) 1 TB balsamic vinegar
(3 TB) 1 TB lemon juice (3 TB) 1 TB lemon juice
(1 TB) 1 tsp dried oregano (1 TB) 1 tsp dried oregano
(1/2 TB) 1/2 tsp EACH cumin, dried basil, onion powder, sugar (I used monkfruit), salt (½ TB) ½ tsp EACH cumin, dried basil, onion powder, sugar (I used monkfruit), salt
(3/4 tsp) 1/4 tsp EACH pepper, paprika (¾ tsp) ¼ tsp EACH pepper, paprika

Whisk together all of the Greek Marinade ingredients in a large freezer bag and add chicken. Marinate 4 to 8 hours. NOTE: I put it all into the Vitamix (garlic cloves were whole) and blended it up.
Remove chicken from fridge and let sit at room temperature 20 to 30 minutes.
SKILLET DIRECTIONS: subheading: SKILLET DIRECTIONS:
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 to 4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 4 to 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.
GRILL DIRECTIONS: subheading: GRILL DIRECTIONS:
Meanwhile, grease and preheat the grill to medium heat, 375 to 450°F.
Grill chicken undisturbed for for 5 to 7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing.