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Ingredients
▢ ⅓ cup extra virgin olive oil
▢ ¼ cup plain Greek yogurt
▢ 1 lemon (zested and juiced)
▢ 4 cloves garlic (minced)
▢ 1 tablespoon dried oregano
▢ 1 teaspoon dried parsley
▢ 1 teaspoon salt
▢ 1 teaspoon sugar
▢ ½ teaspoon black pepper
▢ 2 lbs chicken (I usually use breasts, but thighs or bone-in chicken will work just fine)

Instructions
Combine all ingredients in a zip-top plastic bag or a container just big enough to hold your chicken and marinade (too big, and the marinade doesn't surround the chicken).
Refrigerate for 30-60 minutes (with the pieces of chicken, I don't like to let it go longer because the acid can break down the meat too much).
Use your preferred method of cooking the chicken. Grill or bake at 400 degrees F for about 20 minutes, until a meat thermometer reaches an internal temperature of 165 degrees.
Let the cooked chicken rest, covered, for 10 minutes before serving.

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