I perfected my Greek Marinated Chicken that makes plain cuts tender and juicy with a handful of pantry staples and a flavor twist you’ll want to read about.

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I still get a little giddy when I throw chicken into a bowl with extra virgin olive oil and let it sit. What began as a late night experiment is now my secret for turning boring cuts into something loud and juicy.

This Easy Greek Chicken Marinade makes the meat sing in ways I didnt expect, and the result, my favorite Greek Marinated Chicken, shows up at more dinners than I admit. It’s simple, a little wild, and somehow always satisfying without trying too hard.

You’ll probably think its too easy, then come back for seconds.

Ingredients

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Chicken: Rich in protein, filling, provides iron and B vitamins, adapts to many flavors
extra virgin olive oil: gives healthy monounsaturated fats and fruity depth to the chicken
Lemon (juice and zest): Bright lemon adds vitamin C and a lively acidic pop
Garlic: adds savory punch, contains allicin and gives roasted garlic sweetness when cooked
Oregano: dried or fresh, gives earthy herbal notes, antioxidants and classic Greek flavor
Dijon mustard: helps emulsify the dressing and adds tangy zip with low calories
Honey: a touch balances acidity with gentle sweetness, use sparingly though
Parsley: gives freshness, vitamin K, a bright finish and pretty green color

Ingredient Quantities

2 to 3 pounds chicken (any cut will work, bone in thighs or breasts are great)

1/3 cup extra virgin olive oil

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

Zest of 1 lemon

2 tablespoons red wine vinegar

4 cloves garlic, minced

1 tablespoon dried oregano or 2 tablespoons fresh chopped oregano

1 teaspoon kosher salt (adjust to taste)

1/2 teaspoon freshly ground black pepper

1 teaspoon Dijon mustard (optional but helps emulsify)

1 teaspoon honey or a pinch of sugar (optional, balances acidity)

2 tablespoons chopped fresh parsley (optional for freshness)

How to Make this

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1. In a bowl whisk together 1/3 cup extra virgin olive oil, 1/4 cup fresh lemon juice, zest of 1 lemon, 2 tablespoons red wine vinegar, 4 cloves garlic minced, 1 tablespoon dried oregano (or 2 tbsp fresh), 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Dijon mustard and 1 tsp honey or a pinch of sugar until slightly thick and smooth, taste and adjust salt or lemon if needed.

2. Put 2 to 3 pounds chicken (bone in thighs or breasts recommended) in a zip top bag or shallow dish, pour the marinade over, press out air and massage the chicken so every piece is coated, then seal.

3. Refrigerate for at least 30 minutes but preferably 2 to 8 hours, overnight is fine if you want extra flavor. do not leave at room temp.

4. If grilling or pan searing, remove chicken from fridge 20 minutes before cooking to take off chill; pat pieces dry with paper towels for better browning and discard the used marinade or boil it 3 minutes if you want to use as a sauce.

5. For grill: preheat to medium-high, oil grates lightly, cook breasts 6 to 8 minutes per side and thighs 6 to 10 minutes per side depending on size, watch for flare ups and move pieces if they char.

6. For oven: preheat to 400 F (200 C), place chicken on a rimmed baking sheet or in a roasting pan skin side up, roast bone in thighs 30 to 40 minutes and breasts 25 to 30 minutes until golden.

7. For skillet: heat a couple tablespoons olive oil over medium-high heat, sear skin side down 4 to 6 minutes until golden, flip and lower heat to medium and finish cooking 10 to 15 minutes, cover if needed.

8. Always check doneness with an instant read thermometer inserted into the thickest part away from bone until it reads 165 F (74 C). if you don’t have one cut into the thickest piece and make sure juices run clear.

9. Let chicken rest 5 to 10 minutes before serving so juices redistribute, sprinkle 2 tablespoons chopped fresh parsley and extra lemon zest if you like, serve with a squeeze of lemon.

Equipment Needed

1. Large mixing bowl (for the marinade and to toss the chicken)
2. Whisk or fork (whisk gives a smoother emulsion, fork works in a pinch)
3. Measuring cups and spoons (1/3 cup, 1/4 cup, tablespoons, teaspoons)
4. Zip top bag or shallow dish (to marinate the chicken evenly)
5. Citrus zester or microplane and a lemon juicer (or just a fork to squeeze)
6. Chef’s knife and cutting board (for zesting, chopping parsley and trimming)
7. Rimmed baking sheet or roasting pan (for oven roasting)
8. Heavy skillet or grill and a pair of tongs (for searing or grilling)
9. Instant read thermometer and paper towels (check doneness, pat dry for better browning)

FAQ

How long should I marinate the chicken?
At least 30 minutes for some flavor, 2 to 4 hours is great, and up to 24 hours if you want stronger taste. Don’t go much past 24 hours though, the lemon can start to break down the meat and make it mushy, especially for thin breasts.

Can I use breasts, thighs, bone in or skin on?
Yes, any cut works. Boneless breasts need less time to cook than bone in thighs. For skin on pieces pat the skin dry before grilling or roasting so it gets crispy. Adjust cook time by thickness and always check internal temp.

What’s the best way to cook it grilled, baked or pan fried?
All 3 work. Grill on medium-high (around 400 to 450 F) until chicken hits 165 F inside. For boneless breasts 4 to 6 minutes per side is common, bone in thighs need longer, about 6 to 10 minutes per side or 35 to 45 minutes in a 375 F oven. Use an instant read thermometer and let rest 5 minutes before serving.

Can I freeze the marinated chicken?
Yes. Freeze raw chicken in the marinade in a sealed bag for up to 3 months. Thaw overnight in the fridge before cooking. You can also cook first and freeze cooked portions for quicker meals later.

Can I use other herbs or swap Dijon and honey?
Sure. If you don’t have oregano try thyme, marjoram or Italian seasoning. Dijon helps emulsify but any mustard or even mayo works. Honey can be swapped with a pinch of sugar, maple syrup or agave to balance the lemon.

Can I use the marinade as a sauce?
Only if you boil it first. The used marinade has raw chicken juices, so bring it to a rolling boil for 3 to 5 minutes to kill bacteria, then simmer to reduce and thicken. Or reserve some marinade before adding raw chicken to use as a fresh sauce or dressing.

Greek Marinated Chicken Recipe Substitutions and Variations

Extra virgin olive oil: swap with avocado oil or grapeseed oil for a more neutral flavor and higher smoke point, works great if you plan to grill.
Fresh lemon juice: use equal amount lime juice or white wine vinegar, same acidity just a different citrusy tang.
Dried oregano: substitute with dried thyme (use same amount) or 1 tablespoon dried Italian seasoning for a similar Mediterranean vibe.
Dijon mustard: replace with an equal amount of Greek yogurt or whole grain mustard to help emulsify and add tang, both work fine if you dont have Dijon.

Pro Tips

1) Save some marinade before it touches the raw chicken if you want a finishing sauce. Whisk that reserved bit with a little extra oil or a pat of butter and warm it briefly to mellow the acid. If you ever heat the used marinade, simmer it hard for at least 3 minutes first so it is safe.

2) Watch the acid time. Lemon juice is great for flavor but can make breast meat grainy if left too long. Thighs can handle overnight better, breasts do best 2 to 6 hours max. If you need longer, cut the chicken into pieces first or reduce the lemon a bit.

3) For the crispiest skin and best browning, pat the pieces very dry and salt them 20 to 40 minutes before cooking. Use high initial heat to sear (grill or pan), then move to lower heat or the oven to finish so the inside cooks without burning the outside. Don’t crowd the pan or grill, give each piece space.

4) Get an instant read thermometer and pull the chicken a few degrees under target, then rest it 5 to 10 minutes. Aim to remove it around 160 to 162 F because carryover will bring it to 165 F while resting. Also, pound or butterfly thick breasts so they cook evenly and you don’t overdo the outside.

Greek Marinated Chicken Recipe

Recipe by Bob Jones

0.0 from 0 votes

I perfected my Greek Marinated Chicken that makes plain cuts tender and juicy with a handful of pantry staples and a flavor twist you'll want to read about.

Servings

servings

Calories

469

kcal

Equipment: 1. Large mixing bowl (for the marinade and to toss the chicken)
2. Whisk or fork (whisk gives a smoother emulsion, fork works in a pinch)
3. Measuring cups and spoons (1/3 cup, 1/4 cup, tablespoons, teaspoons)
4. Zip top bag or shallow dish (to marinate the chicken evenly)
5. Citrus zester or microplane and a lemon juicer (or just a fork to squeeze)
6. Chef’s knife and cutting board (for zesting, chopping parsley and trimming)
7. Rimmed baking sheet or roasting pan (for oven roasting)
8. Heavy skillet or grill and a pair of tongs (for searing or grilling)
9. Instant read thermometer and paper towels (check doneness, pat dry for better browning)

Ingredients

2 to 3 pounds chicken (any cut will work, bone in thighs or breasts are great)
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
2 tablespoons red wine vinegar
4 cloves garlic, minced
1 tablespoon dried oregano or 2 tablespoons fresh chopped oregano
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard (optional but helps emulsify)
1 teaspoon honey or a pinch of sugar (optional, balances acidity)
2 tablespoons chopped fresh parsley (optional for freshness)

Directions

In a bowl whisk together 1/3 cup extra virgin olive oil, 1/4 cup fresh lemon juice, zest of 1 lemon, 2 tablespoons red wine vinegar, 4 cloves garlic minced, 1 tablespoon dried oregano (or 2 tbsp fresh), 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Dijon mustard and 1 tsp honey or a pinch of sugar until slightly thick and smooth, taste and adjust salt or lemon if needed.
Put 2 to 3 pounds chicken (bone in thighs or breasts recommended) in a zip top bag or shallow dish, pour the marinade over, press out air and massage the chicken so every piece is coated, then seal.
Refrigerate for at least 30 minutes but preferably 2 to 8 hours, overnight is fine if you want extra flavor. do not leave at room temp.
If grilling or pan searing, remove chicken from fridge 20 minutes before cooking to take off chill; pat pieces dry with paper towels for better browning and discard the used marinade or boil it 3 minutes if you want to use as a sauce.
For grill: preheat to medium-high, oil grates lightly, cook breasts 6 to 8 minutes per side and thighs 6 to 10 minutes per side depending on size, watch for flare ups and move pieces if they char.
For oven: preheat to 400 F (200 C), place chicken on a rimmed baking sheet or in a roasting pan skin side up, roast bone in thighs 30 to 40 minutes and breasts 25 to 30 minutes until golden.
For skillet: heat a couple tablespoons olive oil over medium-high heat, sear skin side down 4 to 6 minutes until golden, flip and lower heat to medium and finish cooking 10 to 15 minutes, cover if needed.
Always check doneness with an instant read thermometer inserted into the thickest part away from bone until it reads 165 F (74 C). if you don't have one cut into the thickest piece and make sure juices run clear.
Let chicken rest 5 to 10 minutes before serving so juices redistribute, sprinkle 2 tablespoons chopped fresh parsley and extra lemon zest if you like, serve with a squeeze of lemon.

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.