Greek Chicken Marinade
This easy Greek chicken marinade recipe delivers healthy Mediterranean vibes. The insanely flavorful and tender chicken goes well with salads, gyros, sandwiches, and rice. And you only need a few pantry staples!
What sets this Greek chicken marinade recipe apart is that it is so DARN easy! Yep, you could make it with your eyes closed.
Once in a while, I really do try to eat healthier. And if the word diet has to pass my lips, the Mediterranean diet is my favorite. How can you go wrong with extra virgin olive oil and garlic? Add lemon juice and a few herby herbs, and you have delicious and healthy in the same package.
Having an easy, versatile marinade on hand is a lifesaver. Not to mention, it makes an excellent dressing for salads and roasted vegetables. Feel free to use this marinade on pork, lamb, and beef as well.
Why Greek Marinade for Chicken Is Worth It
A classic marinade has oil and acidity. Lemon juice adds brightness to so many foods. If you taste what’s on the stove and something seems to be missing, a squeeze of lemon juice just may be the answer.
Fat carries flavor and helps those flavors stick to the meat. Combine olive oil and lemon juice to balance those tasty Mediterranean herbs, and you have a versatile flavor enhancer. While I highly recommend it for almost any chicken recipe, it’s great on pork, too.
How to Grill Greek Marinated Chicken
- Marinade – Whisk the marinade ingredients (olive oil, garlic, fresh lemon juice, thyme, oregano, rosemary, parsley, marjoram, nutmeg, salt, and pepper) in a medium glass bowl. (Optionally reserve a couple of tablespoons of the marinade to drizzle over the breasts when serving.) (Photo 1)
- Marinate – Place your chicken breasts in the marinade and completely submerge them. Seal the bowl with plastic wrap or marinate the chicken in a Ziplock bag. Refrigerate for about an hour or up to overnight. (Photos 2-3)
- Preheat the grill to medium-high heat. Or heat a cast-iron grill pan on the stove.
- Grill – Using tongs, remove chicken from the marinade, let excess liquid drain, and discard what’s left. Place the chicken on the grill for 4-5 minutes on each side or until you have a nice char. You may need to flip the chicken occasionally for even cooking. (Photo 4)
- Check for doneness with an instant-read thermometer. The perfect internal temperature is 165℉ (73℃). If you don’t have a thermometer, make a small cut into the middle to ensure the juices run clear.
- Serve – Remove from the grill (or grill pan), let it rest for 5 minutes, and enjoy with your favorite sides.
Recipe Tips and Notes
- For a more effective marinade, make it the day before so the herbs can get their flavor into the olive oil. Fresh garlic tastes best, but garlic powder will work if that’s what you have.
- Salt chicken before marinating for a dry brining effect.
- Butterfly or pound the chicken breasts to an even thickness for uniform cooking and juicer meat.
- Chicken breast can dry out fast, so keep an eye on the internal temperature. The breasts will continue cooking for a few minutes, so 160℉ (75℃) is a good time to pull it off the grill or grill pan. Anything above 165℉ (75℃) can become dry.
- Reserve some of the marinade so it doesn’t touch the raw chicken, and drizzle it over the chicken as you serve it.
- Add a spoonful of yogurt for a creamier, tangier marinade.
Make-Ahead and Storage
Grilled chicken breasts are fantastic for time-saving meal prep. I love to double or triple the recipe and then slice them for sandwiches, Caesar salad, and pasta salad during the week.
Raw marinated chicken breasts freeze well for 3-4 months. Pound them flat or butterfly them so they’re the same thickness all the way across. Then, slather them with the marinade and freeze them individually.
Take as many as you need out of the freezer and grill or bake them. Thawing is optional; just make sure the internal temperature reaches 165℉ (73℃) in the thickest part.
Extra marinade that never touches raw meat doubles as a dressing. Or toss it with vegetables (carrots, potatoes, bell peppers, etc.), then roast them for an incredibly flavorful side dish.
More Fantastic Marinade Recipes
Greek Chicken Marinade
Ingredients
- ¼ cup (60ml) olive oil
- 6 cloves garlic, minced
- 2 tablespoons (30ml) lemon juice
- 1 tablespoon (2-3g) fresh thyme, chopped
- 1 tablespoon (3-4g) oregano, chopped
- 1 tablespoon (6g) rosemary, chopped
- 1 tablespoon (6g) parsley, chopped
- ½ tablespoon (1g) marjoram (optional)
- 1 pinch nutmeg
- salt and pepper to taste
Instructions
- In a medium bowl, whisk together olive oil, garlic, lemon juice, thyme, oregano, rosemary, parsley, marjoram, nutmeg, salt, and pepper.
- Place the chicken in the marinade, and turn to coat or drench it. Seal the bowl with plastic wrap or place the chicken and marinade in a ziplock bag and refrigerate for at least an hour (preferably overnight).
- Using tongs, remove chicken from the marinade and discard the marinade.
- Preheat grill to medium-high heat.
- Place the chicken on the grill for 4-5 minutes on each side, or until you have a nice char. Turn the chicken occasionally until cooked through. The best way to check for doneness is to use an instant-read thermometer. The internal temperature should read 160℉ (70 ℃). The residual heat will continue cooking it for a few minutes and increase the temperature to 165℉ (74℃). Alternatively, you can cut into the middle to check that it's opaque in the center and the juices run clear.
- Remove from grill (or grill pan).
- Let it rest for 5 minutes, then serve immediately.
Tips & Notes:
- Feel free to swap thighs and legs instead of breast.
- Greek marinade should last in the fridge for a couple of days. If you want to make it last for a week or two, replace the lemon juice with white wine vinegar.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Hi Imma,
My husband doesn’t like chicken breast or turkey breast. He is a leg guy. And occasionally a thigh guy. I don’t so much as have a comment, as I do have a question about them chicken parts. Can you swap out the breast poultry parts for legs and or thighs? Have you tried it?
Thank you in advance for your response.
Hi Loretta! Yes, you can substitute chicken legs and thighs for chicken breast. I like the legs and thighs because they’re easier to cook, don’t dry out as easily as the breast, and are cheaper 🙂 Let me know how it turns out. Enjoy!
you did really well
Hello Imma!!
Would this marinate have the same impact with dry herbs instead of fresh ones?
I’m making a grocery list to try this marinate tomorrow!
It would work out just fine . Enjoy!!
Can I cook this over the coals
Yes you can.
Great recipe! Paired with the Greek salad you also offer. Brings back fantastic memories from our trip to Greece last year.
how many servings?
1-2 servings , depending on the amount of chicken used.
Just by looing at the ingredients, I know it is going to be good. I gave my BBQ away so I will use my panini press for grilling this chicken, fast, cook both sides at once.
Hope you are feeling very well and thank you for sharing recipe.
Feeling much better Faye. Thanks for taking time to share your thoughts with us. Hope you like this as much as we do.
Hi Imma
Can I bake or pan fry the chicken instead of grilling?
Yes you can. Either way works.
Hola Imma; riquísima receta, simple y sano. Besitos
OMG! I am want to make this tonight! WOW does this look DELICIOUS!
Thank you. Do let me know how it works out for you.
How much chicken?
About 1-2 pounds of chicken breast