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.
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❤️ Why you'll love this recipe
- It's easy to make with just a few simple ingredients.
- The marinade is full of classic Greek flavors for super flavorful chicken.
- It's perfect for grilling, baking, or frying chicken.
Ingredients
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- olive oil
- red wine vinegar
- large lemons, juiced
- honey
- red onions, peeled and diced
- fresh garlic cloves, peeled and chopped
- dried oregano if using fresh, ½ teaspoon of oregano
- dried rosemary if using fresh, use ½ teaspoon of rosemary
- Kosher salt
- cracked black pepper
- boneless, skinless chicken breasts about 6 ounces each
Equipment
- Stainless Steel Mixing Bowls
- Whisk
- Cutting Board
- knife
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a medium-size mixing bowl, whisk together all ingredients but the chicken, olive oil, red wine vinegar, lemon juice, honey, diced red onion, garlic, oregano, rosemary, Kosher salt, and black pepper are well combined.
- Place the chicken in a sealable plastic bag or a large baking dish and add the marinade. Be sure the chicken is completely covered by the marinade. If using a baking pan, cover the pan with plastic wrap.
- 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 heat to medium heat.
- Cook chicken for about 12-16 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
- Place a cast-iron pan over medium-high heat, once the pan is hot, add the chicken, and turn down the heat to medium.
- Let the chicken cook for about 6 minutes, flip the chicken, and saute for another 6 minutes. The internal temperature of the cooked chicken should be 165°F/73.88°C.
Storage
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.
You could also slice the chicken and serve it cold on a salad or in a wrap.
Expert Tips
Expert Tip: If you don't have dried oregano, you can use 1 teaspoon of fresh oregano in its place. The same goes for the rosemary, if you don't have dried rosemary, use ½ teaspoon of fresh rosemary.
Frequently Asked Questions
A marinade typically contains acid, oil, and spices. The acid tenderizes the meat, the oil helps to 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. If you marinate chicken for too long, the acid in the marinade will start to break down the protein in the meat and make it mushy.
Yes, this marinade would also be great on pork or lamb.
No, you don't need to pierce the chicken before marinating it.
Variations
Try adding any of the following to this recipe to increase or switch up the flavors.
- A tablespoon or two of capers will make a delicious addition to this recipe.
- Try subbing in white wine vinegar for the red wine vinegar.
- Add a pinch of red pepper flakes for a little bit of heat.
- A great variation is adding in ¼ cup of Greek yogurt into the marinade.
- Switch up the herbs and use basil or thyme in place of the oregano and rosemary.
- Fresh herbs are always a huge flavor enhancer to any marinade.
- Instead of chicken breasts, you could use chicken thighs or drumsticks.
Serving Suggestions
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Easy Greek Chicken Marinade
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 large lemons, juiced
- 2 Tablespoons honey
- ¼ cup red onion, peeled and diced
- 3 cloves garlic, peeled and chopped
- 1 teaspoon dried oregano if using fresh, ½ teaspoon of oregano
- 1 teaspoon dried whole rosemary if using fresh, use ½ teaspoon of rosemary
- 1 teaspoon Kosher salt
- ½ teaspoon cracked black pepper
- 2 pounds boneless, skinless chicken breasts about 6 ounces each about 6 ounces each
Instructions
- In a medium size mixing bowl, whisk together all ingredients but the chicken, olive oil, red wine vinegar, lemon juice, honey, diced red onion, garlic, oregano, rosemary, Kosher salt, and black pepper are well combined.
- Place the chicken in a sealable plastic bag or a large baking dish and add the marinade. Be sure the chicken is completely covered by the marinade. If using a baking pan, cover the pan with plastic wrap.
- 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 grates are clean. Spray grates with non-stick cooking spray, turn the grill to medium-high heat. Once the grill is hot, add the chicken and reduce heat to medium heat.
- Cook chicken about 12-16 minutes, turning halfway. The internal temperature of the chicken must be 165°F/74°C when cooked through. Note 1
Stovetop Instructions
- Place a cast-iron pan over medium-high heat, once the pan is hot, add the chicken, and turn down the heat to medium.
- Let the chicken cook about 6 minutes, flip chicken, saute another 6 minutes. The internal temperature of the cooked chicken should be 165°F/73.88°C.
Kimberly Scotto
This greek marinade is so good we made chicken and then i made a pork loin last week - super flavorful