Greek Chicken Marinade is ridiculously fast and easy to make. It delivers the most flavorful, juicy chicken every time.
Author’s Notes
Fast, Flavorful, and Always in My Dinner Rotation
This Greek Chicken Marinade has become one of those recipes I make all summer long. It’s fast, easy, and gives plain chicken so much flavor with almost no effort. I usually throw it together right after my boys’ basketball practice, let the chicken sit in the fridge for an hour or two, then cook it right before dinner on the grill or in a skillet.
I use it for everything. Stuffed into pitas with a little tzatziki, chopped on top of lemon rice, sliced over a big Greek salad, or packed into wraps for lunches.
Honestly, most of the time, I make a double or triple batch because I love having leftovers to throw in other meals. It’s bright, herby, garlicky, and always turns out delicious!
Greek Chicken Marinade: The Flavor Lineup
| Ingredient | Helpful Tips |
|---|---|
| Chicken | Slice and pound the chicken so it cooks evenly and stays juicy. |
| Olive oil + lemon juice | Use fresh lemon juice and good olive oil for the best flavor. |
| Garlic | Use fresh garlic for the best flavor. Pre-minced works fine too! |
| Chopped herbs (parsley, thyme, etc.) | Use what you have. Fresh parsley or thyme adds brightness. Oregano gives a great classic Greek flavor. |
| Honey | Adds sweetness to help balance everything out. |
Greek Chicken Marinade Tips
- Pound the chicken: This helps it cook evenly and absorb more marinade.
- Zest before juicing: Much easier than trying to zest an already-squeezed lemon!
- Rub the dried oregano: Rubbing it between your fingers releases more flavor.
- Marinate in a bag: Less mess and better coverage all around.
- Keep it under 2 hours: Too long and acid begins to break down the chicken.
- Let it rest: Let the chicken sit for 5 minutes after cooking before slicing into it.
More Greek Recipes To Love:
Greek Chicken Marinade
Ingredients
- 1-1/2 pounds boneless, skinless chicken breasts 2–3 breasts, or thighs
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 3 tablespoons chopped fresh herbs like parsley, oregano, & thyme, see note 1
- 1-1/2 tablespoons minced garlic
- 2 large lemons
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Serving suggestions see note 2
Instructions
- Slice each chicken breast in half horizontally. Cover with plastic wrap and pound to an even thickness using a meat mallet or the bottom of a pan. Pat dry with a paper towel and place in a large resealable bag.
- Zest lemons to get 1 teaspoon zest and juice to get 1/4 cup juice. In a bowl, whisk the lemon juice and zest with honey, oregano, fresh herbs, garlic, olive oil, salt, and pepper. Set aside 2 tablespoons of the marinade, cover, and refrigerate to use later.
- Pour the marinade over the chicken in the bag. Seal tightly, removing extra air. Turn to coat, gently massage the marinade into the chicken, and refrigerate for 30 minutes to 2 hours (no longer).
- Preheat the grill to 400°F. Lightly oil the grates using a paper towel dipped in oil or spray with cooking spray. Remove chicken from marinade and place on the grill. Discard remaining marinade. Grill for 6–8 minutes total, flipping halfway, until juices run clear and internal temp hits 160°F (carryover heat will bring it to 165°F).
- Transfer the cooked chicken to a clean plate and brush with the reserved marinade. Tent with foil and let rest for 5 minutes before slicing and serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Goes with Greek Chicken Marinade? Glad You Asked!
- Lemon rice, quinoa, or couscous: Soaks up all that good flavor.
- Greek quinoa salad: Crunchy, salty, herby…yes please!
- Warm pita or naan: Scoop it, wrap it, love it.
- Hummus + olives: Quick and easy mezze vibes.
- Crispy smashed potatoes: Because carbs are always a good idea!
Storage
- Marinade only: Store in the fridge for up to 5 days.
- Cooked chicken: Store in the fridge for 3–5 days in an airtight container.
FAQs
Yes! Thighs stay juicier and are super flavorful. They’re also more forgiving with a longer marinating time.
Cook it on the stovetop! Before marinating, slice 2 small chicken breasts in half lengthwise and pound to an even thickness. Heat 2 tablespoons of oil in a large skillet over high heat. Once the pan is hot (the chicken should sizzle when it hits), add the chicken in a single layer. Cook for 4 to 6 minutes total, flipping once. Add 1 tablespoon of butter when you flip the chicken. Cook until golden and fully cooked through.
Yes! Just double the marinade and save half to drizzle on after cooking.
