I perfected an Authentic Greek Chicken Marinade using simple pantry staples and one surprising trick that makes prepping any cut of chicken effortless.
I never expected plain chicken to make me this excited until I nailed my Greek Marinated Chicken. I keep it simple, just extra virgin olive oil and garlic holding everything together, and somehow those two things turn any cut into ridiculously tender, juicy bites.
I call it my Easy Greek Chicken Marinade and sometimes label it Quick Greek Chicken Marinade when I throw it together late, but it still makes people ask what I did. I mess up the timing often, and yet the flavor always surprises me, bold and bright enough to make you curious enough to take another bite.
Ingredients
- Chicken adds protein and iron, keeps you full, can be lean or richer with thighs.
- Olive oil gives healthy fats, heart friendly, brings silky mouthfeel and richer flavor.
- Lemon brightens with citric acid, adds tangy sour notes and vitamin C.
- Garlic gives punchy savory depth, has antioxidants and may boost immune health.
- Oregano is earthy, herbal, full of antioxidants, classic Mediterranean flavor that ties things.
- Greek yogurt lends creaminess, protein and tang, helps tenderize chicken a bit.
- Honey adds mild sweetness, balances lemon, uses natural sugars so use sparingly.
Ingredient Quantities
- 2 lb chicken (thighs or breasts, bone in or boneless)
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
- 2 tbsp red wine vinegar
- 4 garlic cloves minced
- 1 tbsp dried oregano or 2 tbsp fresh chopped
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp honey or brown sugar (optional)
- 2 tbsp plain Greek yogurt (optional)
- 1 tbsp chopped fresh parsley or dill (optional garnish)
How to Make this
1. Pat 2 lb chicken dry with paper towels and place in a large bowl or a resealable bag; if using breasts lightly score the thickest parts so the marinade soaks in better.
2. In a bowl whisk together 1/3 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1 tsp lemon zest, 2 tbsp red wine vinegar, 4 minced garlic cloves, 1 tbsp dried oregano or 2 tbsp fresh chopped, 1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp crushed red pepper flakes if you want heat, and 1 tbsp honey or brown sugar if you want a touch of sweetness. If you plan to use the 2 tbsp plain Greek yogurt add it now and whisk until smooth; if it looks too thick add a teaspoon or two of olive oil to loosen.
3. Before you add the chicken scoop out and save about 2 to 3 tablespoons of the marinade in a small container for basting or sauce later; once chicken touches marinade the rest is raw and cannot be reused unless boiled.
4. Pour the remaining marinade over the chicken, massage it in with your hands so every piece is coated, press into the bowl or seal the bag and refrigerate. Marinate at least 30 minutes, best 4 to 12 hours; try not to go past 24 hours because the lemon can start to change the texture.
5. Take the chicken out 20 to 30 minutes before cooking so it comes closer to room temperature, this helps it cook evenly.
6. Preheat your cooking method: grill to medium high, oven to 425 degrees F, or a heavy skillet over medium high with a little oil. If grilling lightly oil the grates so pieces don’t stick.
7. Cook the chicken until the internal temperature reaches 165 degrees F: boneless breasts about 6 to 8 minutes per side on the grill or 18 to 22 minutes in the oven, bone in thighs or breasts will need longer, roughly 25 to 40 minutes depending on size. Flip once for even color and sear, keep an eye so it does not char.
8. If you want to baste, heat the reserved marinade to a boil for at least 1 minute to kill bacteria then brush it on during the last few minutes of cooking so it does not burn. For extra char put on high heat for 1 minute a side at the end, but watch it closely.
9. Remove chicken and let rest 5 to 10 minutes so the juices redistribute, then slice or serve whole.
10. Sprinkle 1 tbsp chopped fresh parsley or dill over the top, add an extra dollop of plain Greek yogurt or lemon wedges if you like, then plate and enjoy the juiciest Greek marinated chicken you ever tasted.
Equipment Needed
1. Large mixing bowl or resealable plastic bag for marinating
2. Measuring cups and spoons
3. Whisk and a fork for mixing
4. Sharp chef knife and cutting board
5. Paper towels
6. Small heatproof container with lid for the reserved marinade
7. Grill, oven set to 425 F, or a heavy skillet with a bit of oil
8. Tongs or spatula for flipping
9. Instant read meat thermometer
10. Pastry brush for basting and a serving platter
FAQ
Greek Marinated Chicken Recipe Substitutions and Variations
- Extra virgin olive oil: swap with avocado oil (higher smoke point), light/refined olive oil, or grapeseed oil, all work if you want a more neutral flavor.
- Fresh lemon juice: use lime juice, white wine vinegar, or apple cider vinegar (use same amount, taste and adjust), it’s fine either way.
- Dried oregano: sub with 1 1/2 times the amount of fresh oregano, or use dried marjoram, or a pinch of Italian seasoning.
- Plain Greek yogurt (optional): replace with sour cream, a splash of buttermilk for thinner tang, or a tablespoon of mayonnaise for richness.
Pro Tips
– Pat the chicken really dry and, if using breasts, lightly score the thick parts so the marinade soaks in. It helps flavor penetration and gives a better sear; wet skin or meat will just steam instead of browning.
– Be strict with acid time: marinate at least a little while for flavor but dont let it sit past about 24 hours. The lemon will start to break down the proteins and the texture can get mushy.
– Always save some of the marinade before the raw chicken hits it. If you want to baste or serve it as sauce either boil that reserved portion for at least a minute to kill bacteria or whisk up a fresh small batch so you can use it straight away.
– Bring the pieces closer to room temperature before cooking, preheat your grill or pan, and use an instant read thermometer. For juicy results pull the chicken when it reads around 160 degrees F and let it rest until it hits 165 while it sits; resting locks in the juices and avoids dried out meat.
Greek Marinated Chicken Recipe
I perfected an Authentic Greek Chicken Marinade using simple pantry staples and one surprising trick that makes prepping any cut of chicken effortless.
4
servings
578
kcal
Equipment: 1. Large mixing bowl or resealable plastic bag for marinating
2. Measuring cups and spoons
3. Whisk and a fork for mixing
4. Sharp chef knife and cutting board
5. Paper towels
6. Small heatproof container with lid for the reserved marinade
7. Grill, oven set to 425 F, or a heavy skillet with a bit of oil
8. Tongs or spatula for flipping
9. Instant read meat thermometer
10. Pastry brush for basting and a serving platter
Ingredients
-
2 lb chicken (thighs or breasts, bone in or boneless)
-
1/3 cup extra virgin olive oil
-
1/4 cup fresh lemon juice (about 2 lemons)
-
1 tsp lemon zest
-
2 tbsp red wine vinegar
-
4 garlic cloves minced
-
1 tbsp dried oregano or 2 tbsp fresh chopped
-
1 tsp dried thyme
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1/2 tsp crushed red pepper flakes (optional)
-
1 tbsp honey or brown sugar (optional)
-
2 tbsp plain Greek yogurt (optional)
-
1 tbsp chopped fresh parsley or dill (optional garnish)
Directions
- Pat 2 lb chicken dry with paper towels and place in a large bowl or a resealable bag; if using breasts lightly score the thickest parts so the marinade soaks in better.
- In a bowl whisk together 1/3 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1 tsp lemon zest, 2 tbsp red wine vinegar, 4 minced garlic cloves, 1 tbsp dried oregano or 2 tbsp fresh chopped, 1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp crushed red pepper flakes if you want heat, and 1 tbsp honey or brown sugar if you want a touch of sweetness. If you plan to use the 2 tbsp plain Greek yogurt add it now and whisk until smooth; if it looks too thick add a teaspoon or two of olive oil to loosen.
- Before you add the chicken scoop out and save about 2 to 3 tablespoons of the marinade in a small container for basting or sauce later; once chicken touches marinade the rest is raw and cannot be reused unless boiled.
- Pour the remaining marinade over the chicken, massage it in with your hands so every piece is coated, press into the bowl or seal the bag and refrigerate. Marinate at least 30 minutes, best 4 to 12 hours; try not to go past 24 hours because the lemon can start to change the texture.
- Take the chicken out 20 to 30 minutes before cooking so it comes closer to room temperature, this helps it cook evenly.
- Preheat your cooking method: grill to medium high, oven to 425 degrees F, or a heavy skillet over medium high with a little oil. If grilling lightly oil the grates so pieces don’t stick.
- Cook the chicken until the internal temperature reaches 165 degrees F: boneless breasts about 6 to 8 minutes per side on the grill or 18 to 22 minutes in the oven, bone in thighs or breasts will need longer, roughly 25 to 40 minutes depending on size. Flip once for even color and sear, keep an eye so it does not char.
- If you want to baste, heat the reserved marinade to a boil for at least 1 minute to kill bacteria then brush it on during the last few minutes of cooking so it does not burn. For extra char put on high heat for 1 minute a side at the end, but watch it closely.
- Remove chicken and let rest 5 to 10 minutes so the juices redistribute, then slice or serve whole.
- Sprinkle 1 tbsp chopped fresh parsley or dill over the top, add an extra dollop of plain Greek yogurt or lemon wedges if you like, then plate and enjoy the juiciest Greek marinated chicken you ever tasted.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 578kcal
- Fat: 29.8g
- Saturated Fat: 5.2g
- Trans Fat: 0.05g
- Polyunsaturated: 2.5g
- Monounsaturated: 17.5g
- Cholesterol: 204mg
- Sodium: 575mg
- Potassium: 580mg
- Carbohydrates: 5.5g
- Fiber: 0.1g
- Sugar: 4.5g
- Protein: 70g
- Vitamin A: 200IU
- Vitamin C: 3mg
- Calcium: 10mg
- Iron: 2.3mg