Easy Greek Chicken Marinade

Marinate the Chicken
Combine the olive oil, honey, balsamic vinegar, garlic, lemon juice, dill, oregano, yogurt, salt, and pepper in a mixing bowl that is large enough to hold the chicken.
Add the chicken, turning them around in the marinade so they are well coated. Marinate covered in the fridge for 1 to 8 hours.
Cook the Chicken
Preheat the oven to 375°F (190°C) and set aside a baking sheet lined with parchment paper.
Heat a grill pan over medium heat. Lightly oil, and then place the chicken into the pan. Cook for 2 to 3 minutes on each side until grill marks, but do not cook until cooked in the middle. Watch your heat is not too high during this step as the honey can burn.
Transfer the chicken to the prepared baking sheet and spoon over any remaining marinade from the bowl.
Bake until an internal thermometer inserted into the thickest part of the chicken reads 165°F, about 15 to 25 minutes, depending on how thick your chicken is. Rest for 5 minutes, slice, and serve.

Ingredient :

1 teaspoon olive oil
2 teaspoons honey
1 ½ teaspoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
½ teaspoon dried oregano
3 tablespoons plain Greek yogurt
1 teaspoon fine sea salt
½ teaspoon fresh ground black pepper
1 ½ pounds (680g) chicken breast or thighs