Greek Chicken

• 6 cloves Garlic, Minced
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Dried Thyme
• 13 cups Olive Oil
• 1 whole Lemon, Juiced
• 1/2 teaspoons Salt
• 1/4 cups Plain Greek Yogurt
• 2 whole Chicken Breasts, Boneless, Skinless, Sliced In Half Lengthwise

1. Start by adding the garlic, oregano, thyme, olive oil, lemon juice, salt and yogurt into a mixing bowl and give it a good mix.
2. Add in the chicken slices, turning to coat the chicken.
3. Then cover the bowl with a sheet of plastic wrap and refrigerate for 4 hours or up to 24 hours.
4. When you are ready to make the chicken, heat up your grill.
5. My preference is to grill over Grove charcoal, the lump natural hardwood charcoal, as it burns nice and hot and adds an additional great charcoal flavor to the chicken.
6. Once your coals are nice and hot, spread them out, and set your cleaned grill grate on the grill.
7. Add the chicken to the grill and cook for about 6 minutes per side, until they are fully cooked.
8. Keep an eye on them as you do not want them to burn.
9. When done, remove the chicken from the grill, slice and serve.
10. This Greek chicken goes great on sandwiches or in pita bread, or in salads or pasta.
11. Hope you enjoy.

garlic, oregano, thyme, olive oil, lemon, salt, greek yogurt, chicken breasts

Taken from tastykitchen.com/recipes/main-courses/greek-chicken-4/ (may not work)