I’m sharing my Authentic Greek Chicken Marinade, a simple all natural blend that makes ordinary chicken something you’ll want to serve again.

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I never thought simple chicken could make me stop mid bite, but this Greek marinated chicken did exactly that. I toss pieces in extra virgin olive oil and minced garlic, then let time do the work.

The flavor goes deep, the meat gets tender and juicy in a way that makes weeknight dinners feel like something special. Call it Authentic Greek Chicken Marinade or something fancier, but the truth is it’s stupidly easy and always surprising.

Try it when you want to impress without pretending you slaved for hours.

Ingredients

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Chicken brings lean protein, it’s very filling and low carb, great base for meals.
Olive oil adds good fats, makes chicken juicy, helps absorb vitamins, kinda rich.
Lemon gives bright sour punch, lots of vitamin C, cuts through fat, refreshing.
Garlic gives savory bite, has compounds that may help immunity, strong flavor.
Oregano adds herbal earthiness, antioxidants and classic Greek flavor, not overpowering.
Greek yogurt tenderizes meat, adds creamy tang and protein, makes marinade cling.
Paprika gives color and smoky or sweet warmth, low calories but lots flavor.

Ingredient Quantities

2 to 3 pounds chicken pieces (breasts, thighs or drumsticks)

1/3 cup extra virgin olive oil

1/4 cup fresh lemon juice (about 2 lemons)

1 tablespoon lemon zest (optional but it really brightens it up)

4 cloves garlic, minced about 2 tablespoons

2 tablespoons red wine vinegar

2 teaspoons dried oregano or 2 tablespoons fresh chopped

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon smoked paprika or sweet paprika

1 teaspoon honey or a pinch of sugar, optional

2 tablespoons plain Greek yogurt for extra tenderness, optional

2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

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1. Pat 2 to 3 pounds chicken pieces dry with paper towels, trim any excess fat and, if using thick breasts, score them a few times so the marinade can penetrate better.

2. In a bowl whisk together 1/3 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 4 minced garlic cloves, 2 tablespoons red wine vinegar, 2 teaspoons dried oregano (or 2 tbsp fresh), 1 teaspoon dried thyme (or 1 tbsp fresh), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked or sweet paprika, and 1 teaspoon honey if using. If you want extra tenderness add 2 tablespoons plain Greek yogurt and whisk until mostly smooth.

3. Reserve about 1/4 cup of the marinade in a small bowl if you plan to baste or use as a sauce later, but dont mix that with the raw chicken. Place the chicken in a large zip top bag or a shallow dish, pour the remaining marinade over it, seal or cover and massage so every piece is coated.

4. Marinate in the fridge at least 30 minutes, but for best flavor and tenderness marinate 4 to 12 hours, up to 24 hours. If you used yogurt dont go over 24 hours or the texture can get mushy.

5. When ready to cook remove chicken from the fridge 20 to 30 minutes before cooking to take the chill off, and preheat either your grill to medium high or your oven to 400F.

6. For grill: oil the grates and grill chicken skin side down first, cook 6 to 8 minutes per side for boneless pieces or 10 to 14 minutes per side for bone in, flipping once, until internal temp reads 165F. For oven: place chicken on a rimmed baking sheet or in an ovenproof pan and roast 25 to 35 minutes for boneless, 35 to 45 minutes for bone in, until internal temp is 165F.

7. If you reserved marinade and want to baste or serve it, bring that reserved portion to a boil in a small saucepan for 2 to 3 minutes to kill any bacteria, then brush on while cooking or serve as a sauce. Never use raw marinade straight from the bag.

8. Let the chicken rest loosely tented with foil for 5 to 10 minutes so the juices redistribute, then finish with a sprinkle of 2 tablespoons chopped fresh parsley and extra lemon wedges if you like.

9. Taste and adjust salt if needed, serve hot with your favorite sides and enjoy the bright, garlicky, tender Greek flavor.

Equipment Needed

1. Cutting board and a sharp chef’s knife for trimming and scoring chicken
2. Paper towels for patting the chicken dry
3. Measuring cups and spoons for oil, lemon juice, vinegar and spices
4. Large mixing bowl and a whisk or fork to combine the marinade
5. Large zip top bag or shallow dish for marinating
6. Small bowl to reserve about 1/4 cup of the marinade dont mix with the raw chicken
7. Small saucepan and spoon to boil the reserved marinade
8. Tongs and a basting brush youll use while grilling or roasting
9. Instant read thermometer to confirm chicken reaches 165F
10. Rimmed baking sheet or ovenproof pan or a grill for cooking the chicken

FAQ

How long should I marinate the chicken? A: At least 30 minutes for flavor, but 2 to 6 hours is great for boneless breasts and 6 to 24 hours for thighs or drumsticks. If you add the yogurt or lots of lemon juice dont go longer than 24 hours or the meat can get mushy.

Can I use this marinade as a finishing sauce? A: Only if you reserve some before adding raw chicken. If not, you must boil the used marinade for a few minutes to kill any bacteria, or dont use it on finished chicken.

What cooking methods work best and what are the times? A: Grill on medium heat: about 6 to 8 minutes per side for boneless breasts, a bit longer for bone in pieces. Oven bake at 400 F: boneless breasts 20 to 25 minutes, bone in thighs or drumsticks 35 to 45 minutes. Always check internal temp 165 F.

Can I swap ingredients if I dont have something? A: Yes. Use plain white vinegar if you lack red wine vinegar, dried herbs for fresh in a pinch (use one third the amount for dried if a recipe calls fresh sometimes, but here 2 teaspoons dried = about 2 tablespoons fresh is fine), and omit the yogurt if you want, it only helps tenderness.

How much salt should I use and when do I add it? A: The recipe calls for about 1 teaspoon kosher salt, but adjust to taste. If you marinate a long time you can salt at the start. For quick marinades salt later so it doesnt draw out too much moisture.

How do I store leftovers and reheat without drying out? A: Keep cooked chicken in an airtight container in the fridge for up to 3 to 4 days. Reheat gently in a low oven 300 F for 10 to 15 minutes or slice and warm in a skillet with a splash of olive oil so it stays juicy.

Greek Marinated Chicken Recipe Substitutions and Variations

Extra virgin olive oil: swap with avocado oil, light olive oil, or sunflower oil. They have a higher smoke point so they handle grill or pan sear better, though the flavor will be less grassy.
Fresh lemon juice: use lime juice for a similar bright citrus note, or white wine vinegar or apple cider vinegar for tang if you dont have citrus. Use about the same amount and adjust to taste.
Dried oregano: substitute with marjoram, a mix of dried thyme and basil, or an Italian herb blend. If using fresh herbs instead of dried, use about three times the amount of fresh.
Plain Greek yogurt: replace with buttermilk for extra tenderness, or a couple tablespoons of mayonnaise or sour cream for richness and better coating when grilling.

Pro Tips

1) Marinate long enough but not forever. If you can do 4 to 12 hours the flavor and tenderness are way better, 30 minutes still helps if youre rushed, but if you added yogurt dont go past 24 hours or the texture gets mushy.

2) Dry and score thick pieces first. Pat the chicken completely dry, score thick breasts a few shallow cuts so the marinade actually soaks in, and bring the pieces to room temp for 20 to 30 minutes before cooking so they cook more evenly.

3) Use good heat control and a thermometer. Oil the grill grates, start skin side down, cook over medium high and watch for flare ups, or roast at 400F in the oven; check with an instant read thermometer and pull at 165 F then rest 5 to 10 minutes so the juices settle.

4) Save and treat the leftover marinade like it was raw. Reserve a small amount before it touches the chicken, boil that portion for a couple minutes if you want to baste or sauce it, or just make a fresh quick pan sauce from the drippings so you dont risk contamination.

Greek Marinated Chicken Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Authentic Greek Chicken Marinade, a simple all natural blend that makes ordinary chicken something you’ll want to serve again.

Servings

servings

Calories

430

kcal

Equipment: 1. Cutting board and a sharp chef’s knife for trimming and scoring chicken
2. Paper towels for patting the chicken dry
3. Measuring cups and spoons for oil, lemon juice, vinegar and spices
4. Large mixing bowl and a whisk or fork to combine the marinade
5. Large zip top bag or shallow dish for marinating
6. Small bowl to reserve about 1/4 cup of the marinade dont mix with the raw chicken
7. Small saucepan and spoon to boil the reserved marinade
8. Tongs and a basting brush youll use while grilling or roasting
9. Instant read thermometer to confirm chicken reaches 165F
10. Rimmed baking sheet or ovenproof pan or a grill for cooking the chicken

Ingredients

2 to 3 pounds chicken pieces (breasts, thighs or drumsticks)
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest (optional but it really brightens it up)
4 cloves garlic, minced about 2 tablespoons
2 tablespoons red wine vinegar
2 teaspoons dried oregano or 2 tablespoons fresh chopped
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika or sweet paprika
1 teaspoon honey or a pinch of sugar, optional
2 tablespoons plain Greek yogurt for extra tenderness, optional
2 tablespoons chopped fresh parsley for garnish, optional

Directions

Pat 2 to 3 pounds chicken pieces dry with paper towels, trim any excess fat and, if using thick breasts, score them a few times so the marinade can penetrate better.
In a bowl whisk together 1/3 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 4 minced garlic cloves, 2 tablespoons red wine vinegar, 2 teaspoons dried oregano (or 2 tbsp fresh), 1 teaspoon dried thyme (or 1 tbsp fresh), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked or sweet paprika, and 1 teaspoon honey if using. If you want extra tenderness add 2 tablespoons plain Greek yogurt and whisk until mostly smooth.
Reserve about 1/4 cup of the marinade in a small bowl if you plan to baste or use as a sauce later, but dont mix that with the raw chicken. Place the chicken in a large zip top bag or a shallow dish, pour the remaining marinade over it, seal or cover and massage so every piece is coated.
Marinate in the fridge at least 30 minutes, but for best flavor and tenderness marinate 4 to 12 hours, up to 24 hours. If you used yogurt dont go over 24 hours or the texture can get mushy.
When ready to cook remove chicken from the fridge 20 to 30 minutes before cooking to take the chill off, and preheat either your grill to medium high or your oven to 400F.
For grill: oil the grates and grill chicken skin side down first, cook 6 to 8 minutes per side for boneless pieces or 10 to 14 minutes per side for bone in, flipping once, until internal temp reads 165F. For oven: place chicken on a rimmed baking sheet or in an ovenproof pan and roast 25 to 35 minutes for boneless, 35 to 45 minutes for bone in, until internal temp is 165F.
If you reserved marinade and want to baste or serve it, bring that reserved portion to a boil in a small saucepan for 2 to 3 minutes to kill any bacteria, then brush on while cooking or serve as a sauce. Never use raw marinade straight from the bag.
Let the chicken rest loosely tented with foil for 5 to 10 minutes so the juices redistribute, then finish with a sprinkle of 2 tablespoons chopped fresh parsley and extra lemon wedges if you like.
Taste and adjust salt if needed, serve hot with your favorite sides and enjoy the bright, garlicky, tender Greek flavor.

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: 217g
Total number of serves: 6
Calories: 430kcal
Fat: 19.6g
Saturated Fat: 3.7g
Trans Fat: 0.05g
Polyunsaturated: 2.8g
Monounsaturated: 12.1g
Cholesterol: 161mg
Sodium: 383mg
Potassium: 484mg
Carbohydrates: 3.2g
Fiber: 0.3g
Sugar: 2g
Protein: 58.6g
Vitamin A: 50IU
Vitamin C: 5mg
Calcium: 33mg
Iron: 1.7mg

Greek Marinated Chicken Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Greek Marinated Chicken Recipe Substitutions and Variations

Pro Tips