Take a large bowl or a ziplock bag and add the oil, lemon zest, crushed and peeled garlic and Greek yogurt. Mix in the oregano, honey, and red wine vinegar and season with salt and black pepper. Use a whisk to combine them. Take the chicken and add to the marinade bowl or bag then put in the fridge for a minimum of two hours, ideally overnight.

This marinade is so simple to prepare. Add to your bag (I used these reusable stasher bags) add olive oil, lemon juice, fresh garlic and some herbs: basil, oregano and dill. Finish it off with some salt and pepper. Marinate in the fridge for 2-24 hours. I recommend overnight if possible.

First, whisk together the white wine, extra virgin olive oil, fresh lemon juice, minced garlic, finely chopped rosemary, oregano and sea salt flakes until they are well combined. Next, pour the marinade over the chicken, make sure all pieces are well covered, and marinate in the fridge anywhere from 5-24 hours.