This Easy Greek Chicken Marinade recipe is the perfect way to add flavor to your chicken! This easy chicken marinade is made with fresh lemon juice, red onions, garlic, oregano, olive oil, and other delicious ingredients. It's the perfect blend of flavors that will give your chicken a delicious Greek flavor.
Jump to:
- Why you'll love this Greek Marinade for Chicken
- Ingredients Needed
- Kitchen Tools Needed
- How to make Greek Chicken Marinade
- Leftovers, Make-Ahead, and Freezer Instructions
- Eileen's Tips for Success
- FAQs for making the best Greek Marinated Chicken
- Make this recipe your own
- What to serve with Greek Marinated Chicken
- More Greek-Inspired Recipes
- My Top 10 Family Favorite Recipes
- 💬 Comments
Why you'll love this Greek Marinade for Chicken
- Easy: It's easy to make with just a few simple ingredients for the juiciest, tender Greek chicken every time.
- Affordable: Store-bought marinades are expensive and have added preservatives.
- Flavor-packed: The marinade is full of classic Greek flavors for super flavorful chicken.
- Everyone loves it: It's perfect for grilling, oven baking, or frying chicken. Great for meal prep to make wraps and salads.
Ingredients Needed
- olive oil
- red wine vinegar
- lemon
- honey
- red onions, peeled and diced
- fresh garlic cloves, peeled and chopped
- dried oregano or fresh oregano
- dried rosemary, use ½ teaspoon of rosemary
- Kosher salt
- cracked black pepper
- boneless, skinless chicken breasts about 6 ounces each
Kitchen Tools Needed
- Stainless Steel Mixing Bowls
- Whisk
- Cutting Board
- knife
- instant read meat thermometer
This is an overview of the recipe. The full instructions are in the recipe card below.
How to make Greek Chicken Marinade
This is an overview of the recipe. The full instructions are in the recipe card below.
- In a medium-sized mixing bowl, whisk together all ingredients but the chicken.
- Place the chicken in a resealable plastic bag or a large baking dish and add the marinade.
- Place chicken in the refrigerator for at least 30 minutes up to 2 hours.
- When ready to cook, remove the chicken from the marinade and discard the excess marinade.
Grilling Instructions
- To grill the chicken, be sure the grates are clean. Spray grates with non-stick cooking spray, and turn the grill to medium-high heat. Once the grill is hot, add the chicken and reduce the heat to medium heat.
- Grill the chicken for about 9-14 minutes, turning halfway. The internal temperature of the chicken must be 165°F/73.88°C when cooked through. Use an instant-read meat thermometer for best results
Stovetop Instructions
- Pat the chicken dry with a paper towel.
- Place a cast-iron pan over medium heat. Once the pan is hot, add the chicken and sear for about 6 minutes.
- Flip the chicken and cook for another 6 minutes or until the internal temperature is 165°F/73.88°C.
Leftovers, Make-Ahead, and Freezer Instructions
Leftovers: This chicken can be stored in an airtight container in the refrigerator for up to 4 days. If you want to reheat this chicken, I recommend reheating it in a skillet over medium heat until warmed through.
Make-Ahead: This chicken is great for make-ahead. Use during the week for Greek Salads, add to Orzo Salad, or make a chicken wrap.
Eileen's Tips for Success
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- Marinade Time: Do not over-marinate the chicken. When using acids with chicken, 2 hours is enough for this recipe. Over-marinating may result in mushy chicken.
- Instant Read Thermometer: They are not expensive and ensure you cook the chicken to the correct temperature. So overcooking dry chicken won't happen.
- Dry the chicken: If sautéing, pat the chicken dry so the marinade does not poach the chicken instead of searing it.
FAQs for making the best Greek Marinated Chicken
A marinade typically contains acid, oil, and spices. The acid tenderizes the meat, the oil helps the spices coat the meat and prevents it from drying out, and the spices add flavor.
Chicken should be marinated for at least 30 minutes, but no more than 2 hours. Marinating longer than 4 hours, the acid in the marinade will start to break down protein in the chicken, and it will become mushy.
Yes, this marinade would also be great on pork or lamb.
No, you don't need to pierce the chicken before marinating it.
Make this recipe your own
Want to change up ingredients for different flavors or dietary reasons? Try any of these suggestions.
- Vinegar: Substitute white wine vinegar or champagne vinegar for the red wine vinegar.
- Heat: Add a pinch of red pepper flakes for a little bit of heat.
- Creaminess: A great variation is to add ¼ cup of Greek yogurt into the marinade.
- Herbs: Switch herbs and try basil or thyme in place of the oregano and rosemary.
- Protein: This marinade works on any chicken. It also works on shrimp and pork.
What to serve with Greek Marinated Chicken
More Greek-Inspired Recipes
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Eileen xo
If you click the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
Easy Greek Chicken Marinade
Equipment
Ingredients
Instructions
- In a medium-sized mixing bowl, whisk together ½ cup olive oil,¼ cup red wine vinegar,2 large lemons (juiced), 2 Tablespoons raw honey,¼ cup diced red onion,3 cloves garlic, peeled and minced,1 teaspoon dried oregano, 1 teaspoon dried whole rosemary, 1 teaspoon kosher salt, ½ teaspoon cracked black pepper.
- Place the 2 pounds boneless, skinless chicken breasts in a resealable plastic bag or a large baking dish. Add the marinade; ensure the marinade covers the chicken.
- Place chicken in the refrigerator for at least 30 minutes up to 2 hours.
- When ready to cook, remove the chicken from the marinade and discard the excess marinade.
- To grill the chicken, be sure the grates are clean. Spray grates with non-stick cooking spray or olive oil. Turn the grill to medium-high heat. Once the grill is hot, add the chicken and reduce the heat to medium.
- Cook chicken 9 to 14 minutes, turning halfway. The internal temperature of the chicken must be 165°F/74°C when cooked through. Note 1
- Let the chicken rest for at least 5 minutes to let the juices rest before slicing.
- Pat the chicken dry with a paper towel before sautéing. (Note 2)
- Place a cast-iron pan over medium heat. Once the pan is hot, add 1 Tablespoon olive oil to heat. Add the marinated chicken to sear for about 6 minutes, and then flip the chicken.
- Sauté for about another 3 to 6 minutes. Use an instant-read meat thermometer to check the internal temperature of the chicken, which should be 165°F/73.88°C.
Nutrition
Nutritional values are estimates only. Please consult a professional for strict dietary needs.
