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Greek Chicken Marinade

A bright, zesty Mediterranean marinade with lemon, garlic, and oregano that transforms chicken into a flavorful, restaurant-quality dish perfect for grilling, baking, or pan-searing.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time (Minimum) 1 hour
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup extra virgin olive oil
  • 2 lemons juiced (about 1/4 cup)
  • 1 lemon zested
  • 4 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Dijon mustard optional, for emulsification
  • 1 tablespoon fresh parsley or dill chopped, optional for garnish
  • 2 pounds chicken breasts, thighs, drumsticks, or chunks

Equipment

  • Medium mixing bowl
  • whisk
  • Large resealable plastic bag or shallow dish
  • Zester or microplane
  • Citrus juicer
  • Grill, oven, or skillet

Method
 

  1. Zest one lemon directly into a medium bowl, then juice both lemons to yield about 1/4 cup of fresh juice. Peel and finely mince the garlic cloves.
  2. In the bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, thyme, salt, pepper, and Dijon mustard (if using) until well combined and slightly emulsified.
  3. Place chicken pieces in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish.
  4. Refrigerate for at least 1 hour or up to 24 hours for maximum flavor. For best results, marinate 4 to 6 hours.
  5. Remove chicken from refrigerator 20 minutes before cooking to bring to room temperature for even cooking.
  6. Remove chicken from marinade and cook using your preferred method: Grill over medium-high heat for 10 to 15 minutes, bake at 400°F for 20 to 25 minutes, or pan-sear over medium-high heat until internal temperature reaches 165°F.
  7. Let cooked chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley or dill if desired.

Notes

Marinade can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. For food safety, never reuse marinade that has touched raw chicken. This recipe works beautifully with any cut of chicken. Thighs stay especially juicy while breasts are leaner. Cooked chicken stores well in the refrigerator for 3 to 4 days or freezer for up to 3 months.
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