Greek Chicken Marinade

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Greek Chicken Marinade turns simple chicken into something seriously crave-worthy with fresh herbs and lemon.

Prep Time15

Cook Time10

Marinating Time30

Total Time55

Course: Dinner

Cuisine: Greek, Healthy

Keyword: greek chicken marinade

Servings: servings

Cost: $8.53

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.

Note 1: Use one herb or a mix. I like parsley, oregano, and thyme. No fresh herbs? Just use an extra teaspoon of dried oregano.

Note 2: I LOVE this chicken with lemon rice, this quick homemade tzatziki sauce, Greek salad, and grilled pita.

Storage: Marinade only: Store in the fridge for up to 5 days. Cooked chicken: Store in an airtight container in the fridge for 3–5 days.