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Greek Chicken Marinade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 4 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Greek
  • Diet: Halal

Description

This Greek Chicken Marinade recipe offers a flavorful and zesty way to prepare tender boneless chicken breasts or thighs. The marinade combines olive oil, fresh lemon juice, garlic, and classic Mediterranean herbs to infuse the chicken with bright, savory notes perfect for grilling, baking, stovetop cooking, or air frying. Marinate for at least 30 minutes to 12 hours for the best flavor and enjoy a juicy, healthy main course.

Ingredients

Scale

Marinade

  • ¼ cup olive oil
  • zest of one small lemon
  • ¼ cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic, minced
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Protein

  • 2 pounds boneless, skinless chicken breasts or chicken thighs

Instructions

  1. Prepare the marinade: Combine olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper in a bowl or a large zip-top plastic bag. Whisk or seal and squeeze the bag to mix all ingredients thoroughly.
  2. Pound the chicken: If using boneless, skinless chicken breasts, pound them to an even thickness using a rolling pin or meat mallet between parchment paper or plastic wrap to ensure even cooking and tender texture.
  3. Marinate the chicken: Add the prepared chicken into the bowl or zip-top bag with the marinade. Ensure the chicken is fully coated. Refrigerate for at least 30 minutes and up to 12 hours. Aim for 1 to 4 hours for optimal flavor.
  4. Preheat cooking method: Choose your preferred cooking method—grill, stovetop, oven, or air fryer—and preheat accordingly based on the detailed instructions below.
  5. Cook on the grill: Clean and oil grill grates, heat to medium-high (375-450°F). Grill chicken breasts for 5-8 minutes per side until internal temperature reaches 165°F. Thighs take 7-10 minutes per side at medium heat. Rest chicken for 5 minutes before serving.
  6. Cook on the stovetop: Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Cook chicken breasts 5-8 minutes per side, thighs 8-10 minutes per side, until internal temperature is 165°F. Let rest 5 minutes before serving.
  7. Bake in the oven: Preheat oven to 425°F. Place chicken in a baking dish. Bake breasts for 13-26 minutes depending on size, thighs for 20-30 minutes, until internal temp is 165°F. Allow chicken to rest for 5 minutes before serving.
  8. Cook in the air fryer: Place chicken in a single layer in air fryer. Cook breasts at 400°F for 8 minutes, flip, then cook 5-12 more minutes until 165°F internal temperature is reached. Thighs take 11-15 minutes total without flipping. Rest 5 minutes before serving.

Notes

  • Bone-In Thighs: If using bone-in chicken thighs, add 3-5 minutes extra cooking time for thorough cooking.
  • Freezer Instructions: Seal chicken and marinade in a zip-top bag, ensuring all chicken is coated. Freeze up to 3 months. Thaw overnight in the refrigerator before cooking.
  • Use an instant-read thermometer to ensure chicken reaches a safe internal temperature of 165°F for best results and food safety.
  • Marinating longer (up to 12 hours) enhances flavor and tenderness but avoid exceeding this to prevent texture changes.
  • For even cooking on the grill, start chicken on hot zones for searing, then move to cooler zones to finish cooking.

Find it online: https://linadinner.com/greek-chicken-marinade-recipe/