Greek Chicken (that We Can't Stop Eating)

Ingrédients

3/4 cup olive oil

2 tablespoons fish sauce (or the same of anchovy paste) or Worcestershire if they both fail

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

Instructions

Put all ingredients except chicken in measuring cup, or deli container and shake or mix well to combine - set aside

Flatten chicken breasts to an even thickness, and place in a ziplock bag - add about 3/4 of the marinade

Mush around to ensure chicken is well covered, seal the bag and refrigerate a couple hours

Remove from fridge at least 30 minutes before cooking

Grill on a very hot grill, turning often and brushing with reserved marinade once chicken is grilled on both sides - cook until chicken hits 165 degrees

Remove, brush again and use

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

Combine all ingredients, and refrigerate until needed