Marinated Grilled Chicken Breasts (4 ways)

• Basic (Adapted from Food Network)
  • 2 tablespoons balsamic vinegar (or apple cider or red wine)
  • 1 teaspoon dried oregano
  • 2 tablespoons mustard, whole grain or Dijon
  • 2 medium cloves garlic, mashed (or teaspoon garlic or onion powder)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 boneless, skinless chicken breast, each about 6 ounces

• Mexican Style
  • ⅓ cup oil
  • juice of 2 limes
  • Juice of 1 lemon
  • 2 teaspoons brown sugar
  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon Oregano 

• Lebanese Style
  • 1/4 cup olive oil
  • Juice of one lemon
  • 1/2 teaspoon allspice
  • 1 teaspoon oregano
  • 1 clove of garlic, minced or use garlic press
  • Salt and pepper

• Mix all ingredients together in a bowl or ziplock bag. Add chicken and smoosh around the bag. Place bag in the fridge and marinate for 2-4 hours.