Greek Grilled Chicken

serves 4-5

4 boneless, skinless, chicken breasts, pounded thin

juice of one lemon

1/4 cup red wine vinegar

1/4 cup olive oil

2 cloves of garlic, smashed

1  teaspoon kosher salt

½ teaspoon black pepper

1/4 cup feta cheese, garnish

fresh mint and parsley for garnish

In a large zip top bag, combine lemon juice, red wine vinegar, olive oil, and garlic.   Salt and pepper chicken, and add it to marinade. Refrigerate the chicken for 30 minutes or up to 2 hours.

Heat the grill to high heat and grill the chicken for 4-5 minutes, discarding marinade, then flip it over and grill for another 4-5 minutes or until the chicken is cooked through.

Tzatziki Sauce

¼ cup English cucumber, grated (use box grater or microplane)

1 cup plain Greek yogurt

juice of a lemon

1 tablespoon fresh parsley, chopped

1 tablespoon fresh mint, chopped

1 clove garlic, grated

salt and pepper, to taste

Whisk together all the ingredients and refrigerate until ready to serve.