1 ½ pounds chicken breasts, I like to use thin cut chicken
2 tablespoons olive oil
⅓ cup fresh lemon juice, from about 2 large lemons
⅓ cup buttermilk
4 cloves garlic, finely minced or pressed (or 1 teaspoon garlic powder)
2 teaspoons dried oregano
1 teaspoon coarse, kosher salt
½ teaspoon black pepper, I use coarsely ground; use less if finely ground

If you don’t know, you can “make” buttermilk by combining milk with about 1T of vinegar or lemon juice. Give it a few minutes to curdle before you add to the marinade.