Ingredients:

  • 2 lbs (900g) chicken breast
  • 1/2 cup (120g) plain Greek yogurt
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (6g) fresh lemon zest
  • 1 tbsp (15ml) fresh oregano, finely chopped
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) black pepper
  • 1/4 tsp (1g) cayenne pepper

Instructions:

  1. Using a microplane, zest the lemon into a small mixing bowl, then immediately squeeze the lemon juice into the same bowl.
  2. Add the Greek yogurt and olive oil to the lemon mixture and whisk vigorously until the texture is velvety and emulsified.
  3. Fold in the minced garlic, chopped oregano, salt, pepper, and cayenne pepper, stirring until evenly distributed.
  4. Coat the chicken breasts in the marinade using an airtight bag or container and refrigerate for 30 minutes to 24 hours.
  5. Cook the chicken over high heat (grill, pan-sear, or air fryer) until the exterior is charred and the interior reaches 165°F (74°C).