The BEST Greek Chicken Marinade blends bright lemon juice, garlic and Mediterranean herbs for a simple, incredibly flavorful result. Marinated chicken grills beautifully, but can also be pan-fried or roasted. This recipe is naturally gluten free, dairy free, low carb, and easy to make.
Use the chicken in a pita or gyro, toss it into an orzo or quinoa salad, or cube it for kebabs.
Grilling season brings the best outdoor flavors, and this Greek marinade is a fresh alternative to typical barbecue sauces. With just seven straightforward ingredients you create a bright, balanced marinade that tenderizes and seasons chicken for juicy, tender results whether you grill, pan-sear or roast it in the oven.
Why this Greek Chicken Marinade works:
- Acid from lemon juice tenderizes the meat.
- Garlic, salt, pepper and dried herbs build savory flavor.
- Olive oil helps develop a golden crust during cooking.
- Together they create a balanced, aromatic profile that complements many sides and salads.
Serve the marinated chicken as an entrée or slice it into salads, grain bowls, sandwiches, pitas and more.
Key ingredients
Below are the main ingredients and a short explanation of their role. See the recipe card later in the post for exact measurements.
- Chicken – Boneless, skinless chicken breasts or thighs both work well. Choose pieces of similar size so they cook evenly.
- Lemon – Use freshly squeezed lemon juice and a bit of zest. The acid tenderizes and brightens the marinade.
- Olive oil, garlic and dried herbs – Olive oil helps sear and brown the chicken while garlic, oregano and parsley provide classic Greek flavors.
Instructions
These steps cover marinating and grilling. Alternate oven and stovetop methods follow.
- Make the marinade: Combine olive oil, crushed garlic, dried oregano, lemon zest, lemon juice, dried parsley, kosher salt and black pepper in a large bowl or sealable bag.
- Add the chicken: Place raw chicken in the marinade and refrigerate at least 30 minutes, up to 2 hours. Do not exceed 2 hours—too much acid will change the texture.
- Cook the chicken: Remove the chicken from the marinade and discard the excess. Grill over medium heat (about 350°F) for roughly 7 minutes per side, or until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
How to roast in the oven
- Optional: Pound chicken breasts to 1-inch thickness for even baking.
- Marinate as directed.
- Preheat oven to 425°F.
- Place chicken on a foil-lined baking sheet and bake 20–25 minutes, or until internal temperature reaches 165°F.
How to cook on the stovetop
- Pound chicken to 1-inch thickness for even cooking, if needed.
- Marinate as directed.
- Heat a grill pan, cast-iron or heavy skillet over medium-high heat. Lightly brush with olive oil.
- Cook chicken 7–8 minutes per side, or until internal temperature reaches 165°F.
Ways to serve it
This versatile Greek chicken works in many dishes. Ideas to try:
- Stuff into pita with tomatoes, cucumber, red onion and tzatziki for a classic chicken gyro.
- Layer into a Greek chicken salad pita or serve on top of mixed greens with feta and olives.
- Mix into Greek orzo or pasta salads for a bright, protein-packed meal.
- Cube and thread onto skewers with vegetables for kebabs.
- Serve with hummus or tzatziki for dipping.
- Toss with angel-hair pasta, olive oil and lemon for a light Mediterranean pasta.
More marinade ideas
Use marinades to boost flavor and tenderness for many proteins—pork, beef, shrimp and fish all benefit from a short, flavorful soak.
Greek Chicken Marinade
6 people
5 minutes
14 minutes
30 minutes
49 minutes
Whitney Bond
Ingredients
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, crushed
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice, fresh squeezed
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts or thighs
Instructions
- In a large bowl or plastic zipper bag, combine the olive oil, crushed garlic, oregano, lemon zest, lemon juice, parsley, salt and pepper.
- Add the chicken to the marinade and refrigerate for at least 30 minutes, up to 2 hours.
- Remove the chicken from the marinade and discard the excess liquid.
- Grill the chicken over medium heat (about 350°F) for roughly 7 minutes per side, or until the internal temperature reaches 165°F.
- Let the chicken rest 5 minutes before slicing and serving.
Notes
- Stovetop and oven: Follow the stovetop or oven methods described above for pan-searing or roasting.
- Make ahead: The marinade can be prepared up to 3 days in advance and stored in the refrigerator. Shake or whisk before using.
- Freezing: You can freeze chicken in the marinade for up to 3 months. Thaw and cook promptly; do not marinate thawed chicken for longer than 2 hours.
- Storage: Cooked leftovers keep in the refrigerator up to 4 days. Reheat gently in a skillet or in a 350°F oven until warmed through.
- Uses: This marinade also works well with pork chops, shrimp, salmon or lamb—adjust marinating time for delicate proteins.
- Yield: This amount of marinade covers about 2 pounds of meat. Double the marinade for larger quantities.
- Tip: If pan-searing, pat the chicken dry before adding to the hot skillet to achieve a nice sear.