Greek Marinated Chicken Recipe

I perfected my Authentic Greek Chicken Marinade using pantry staples and a little known herb trick that will make you rethink how you cook chicken.

I still get a little thrill every time I make my Greek Marinated Chicken. I call it my Easy Greek Chicken Marinade because it takes plain chicken and turns it into something a little wild and totally addictive.

The bright tang of lemon juice and the punch of minced garlic sneak into the meat and somehow leave it tender and juicy even when I forget about timing. I dont pretend it’s perfect, I burn the edges now and then but that char just adds flavor.

Try it once and you’ll start planning dinners around this stubbornly good dish.

Ingredients

• Chicken: Lean protein, builds muscle, filling, some fat if skin on, very versatile.
• Olive oil: Heart healthy monounsaturated fats, good for cooking, adds rich fruity flavor.
• Lemon juice: Bright sour punch, loaded with vitamin C, cuts richness and tenderizes.
• Garlic: Pungent, savory, may lower blood pressure, adds deep aromatic savoriness.
• Oregano: Earthy herb, antioxidant benefits, classic Greek flavor, dries well or fresh.
• Greek yogurt: Adds creaminess and tenderizing enzymes, provides protein and tanginess.
• Honey: Just a touch sweet, balances acid, small calorie boost, optional.
• Parsley: Fresh grassy finish, vitamin K and A, bright green garnish.
• Thyme: Subtle minty earthiness, warms the dish, small antioxidant perks.
• Red wine vinegar: Tangy sour edge, adds complexity, helps tenderize and balance flavors.

Ingredient Quantities

• 3 pounds chicken pieces (thighs, breasts or drumsticks)
• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice (about 1 to 2 lemons)
• 1 tablespoon red wine vinegar
• 3 large garlic cloves, minced
• 1 tablespoon dried oregano or 2 tablespoons chopped fresh oregano
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest
• 2 tablespoons plain Greek yogurt (optional for extra tenderness)
• 1 teaspoon honey or sugar (optional to balance acidity)
• 2 tablespoons chopped fresh parsley (optional for garnish)

How to Make this

1. Prep the chicken: trim any excess fat, pat each piece very dry with paper towels (this helps get a nice sear or crisp skin), and if using breasts, pound thicker parts to even thickness so they cook evenly.

2. Make the marinade: in a bowl whisk together 1/3 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1 tablespoon red wine vinegar, 3 minced garlic cloves, 1 tablespoon dried oregano or 2 tablespoons chopped fresh oregano, 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon zest. If you want extra tenderness add 2 tablespoons plain Greek yogurt, and 1 teaspoon honey or sugar to balance the acidity.

3. Taste the marinade and adjust: if it seems too tart add a bit more oil or the honey, if too bland add a pinch more salt. Dont forget the lemon zest thats a big flavor boost.

4. Combine chicken and marinade: put the 3 pounds chicken pieces in a large zip top bag or nonreactive bowl, pour the marinade over, press out excess air and massage so every piece is well coated. If you want sauce later, reserve about 1/4 cup of the marinade before adding the chicken.

5. Marinate properly: refrigerate at least 30 minutes, but for best results 4 to 12 hours. Avoid going more than 24 hours because the acid can start to change the texture too much.

6. Bring to room temp and preheat: about 20 to 30 minutes before cooking remove chicken from the fridge so it comes closer to room temp. Preheat oven to 400°F (200°C) or heat your grill to medium high and oil the grates.

7. Cook to safe temp: bake on a rimmed sheet or in a skillet for about 20 to 30 minutes for boneless pieces or 35 to 45 minutes for bone in pieces, or grill boneless breasts about 6 to 8 minutes per side and bone in thighs about 10 to 15 minutes per side depending on thickness. Always use an instant read thermometer and remove chicken at 165°F (74°C).

8. Finish and rest: let the chicken rest 5 to 10 minutes so juices redistribute. If you reserved marinade and want a sauce, boil the reserved marinade for at least 3 to 5 minutes to kill bacteria then reduce slightly and spoon over the chicken.

9. Serve and garnish: sprinkle 2 tablespoons chopped fresh parsley over the chicken, add extra lemon wedges if you like, and serve hot. Leftovers keep in the fridge for 3 to 4 days, reheat gently so it stays juicy.

Equipment Needed

1. Cutting board (plastic preferred for raw chicken)
2. Chef’s knife
3. Paper towels
4. Measuring cups and spoons
5. Large mixing bowl and a whisk or fork
6. Large zip-top bag or a nonreactive bowl for marinating
7. Meat mallet or rolling pin and a sheet of plastic wrap
8. Rimmed baking sheet or cast iron skillet or grill plus tongs
9. Instant-read thermometer
10. Small saucepan and a wooden spoon (to boil reserved marinade)

FAQ

Greek Marinated Chicken Recipe Substitutions and Variations

• Extra virgin olive oil: use avocado oil (1:1 for higher smoke point), grapeseed oil (1:1, very neutral), or light olive oil (1:1). They all behave similarly in a marinade, just taste will change a bit.
• Fresh lemon juice: swap with lime juice (1:1 for similar acidity), bottled lemon juice (1:1 if you gotta), or white wine vinegar (use about 3/4 the amount, it’s sharper so you might want less).
• Dried oregano: substitute with dried marjoram or dried thyme (use the same amount), or use fresh oregano (use about 2 to 3 times the fresh for the dried amount, chop it up).
• Plain Greek yogurt (optional): try sour cream or plain regular yogurt (use same amount), buttermilk (use a little less, it’s runnier), or mayonnaise (same amount, adds richness not tang).

Pro Tips

1. Aim to marinate about four to twelve hours for best flavor, shorter will still work but dont go past twenty four hours or the acid can make the meat mushy.

2. For extra crisp skin pat pieces very dry, then leave them uncovered in the fridge for an hour if you can, and start cooking skin side down on a very hot pan to get color before finishing in the oven.

3. A little plain Greek yogurt helps tenderize, but dont overdo it or the texture gets slimy; whisk the yogurt into the oil and lemon so it coats evenly, and a teaspoon of honey will tame excess tartness.

4. Always use an instant read thermometer and make sure the thickest part reaches 165 F, for juicier results some people pull it around 160 to 163 F and let carryover bring it to 165 while it rests. If you saved some marinade to use as sauce, boil it for at least three to five minutes first so it is safe.