Categories: Chicken
Ingredients
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1 lemon, juiced
- 2 tbsp. chopped fresh oregano
- 2 tbsp. minced garlic
- 2 tbsp. Dijon
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp dried basil
- 1/8 tsp ground black pepper
- 2 lbs. chicken breast cutlets
Directions
-
In a large bowl, whisk together vinegar, oil, lemon juice, oregano, garlic, mustard, salt, onion powder, basil and pepper until well combined. Add chicken, turning to coat. Cover and refrigerate for at least 2 hours or up to overnight.
-
Let chicken stand at room temp for 30 minutes. Drain chicken, discarding marinade.
-
Meanwhile, preheat grill to medium-high. Grill chicken until cooked through. Let stand for 5 minutes before serving.