Easy Greek Chicken Marinade

A light and fresh Greek chicken marinade with a hint of lemon and herbs is a delicious tasting chicken marinade. The results are mouthwatering Greek flavors and the juiciest chicken.

Course Main Dish

Cuisine Greek

Keyword Greek chicken marinade, Greek marinade, Greek marinade for chicken

Prep Time 10

Cook Time 12

Marinade Time 30

Total Time 55

Servings servings

Calories 372kcal

Author Eileen Kelly

Equipment

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Stainless Steel Mixing Bowls
Whisk
Cutting Board
knife

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.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: For the most accurate results, use an instant-read meat thermometer to accurately read the temperature of the chicken.

I am not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition