Greek Chicken

Ingredients

• Chicken:
• 3/4 cup olive oil
• 2 tablespoons fish sauce (or the same of anchovy paste, or Worcestershire)
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 2 tablespoons garlic paste, or 2 large cloves, minced
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1/2 teaspoon each kosher salt & fresh ground pepper
• Juice of 2 lemons
• 2 chicken breasts
• Sauce:
• 1/4 cup each of mayo & non-fat Greek yogurt
• Juice of 1/2 lemon
• 2 tablespoons garlic paste (or 2 large cloves minced)
• 2 tablespoons chopped curly parsley
• Salt & pepper to taste

Steps

1. Shake together everything for the chicken except the chicken itself.
2. Pound the chicken to an even thickness, put it in a zip bag with about ¾ of the marinade, and chill a couple of hours.
3. Take it out of the fridge 30 minutes before cooking.
4. Grill over very high heat, turning often. Brush with the saved marinade once both sides are marked. Cook to 165°F.
5. Brush once more after it comes off.
6. For the sauce, mix everything together and chill until needed.