Weekend Eats: Greek Chicken

The sweetest thing....

This morning I turn over, still very much asleep, barely able to open one eye and see my sweet son holding a tray with breakfast for ME! He wanted to bring me breakfast in bed! I had to reward his efforts, but then politely asked him to take it back to the kitchen so mommy could get just a little more sleep. He's gonna make one good husband someday...

Well, I've been so excited to share a couple of my favorite recipes with you! We were able to get some bbq'ing in this weekend, despite the cold weather. I then decided to get out my breadmaker on Sat. night so we could have fresh-baked Cinnamon Rolls for Easter morning breakfast. It was a beautiful, blessed weekend....full of great friends, family & food of course!

GREEK CHICKEN MARINADE

I always use boneless, skinless chicken breasts, but with this recipe I have used boneless, skinless chicken thighs twice and they are WAY better. Go ahead, give em' a try...i think you'll like!

4-6 chicken breats (boneless, skinless) OR 6-8 chicken thighs (boneless, skinless)

Combine the following:

• 1 Tbsp. fresh Oregano (chopped)
• 2 Tsp. fresh Thyme (chopped)
• 1/4 Cup Red Wine Vinegar (I was all out & used white wine vinegar...still delish!)
• 1/4 Cup fresh squeezed lemon juice
• 2 Tbsp. lemon zest, from fresh lemons
• 1/2 Cup Extra Virgin Olive Oil
• 4 cloves garlic, minced
• 2 tsp. sea salt
• fresh ground pepper

Place chicken in large Ziploc bag then add marinade. Seal & marinate chicken in fridge for 4-6 hrs. Grill 25-30 min., basting with leftover marinade. ***Be sure to bring leftover marinade to a boil on stove top before you baste.

I served with grilled Artichokes & homemade Rice Pilaf.

Artichokes, steamed then sliced in half, drizzled with olive oil, sea salt & pepper